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280. Implementing the ONE Lifestyle Change that Improves All Aspects of Health with Sue Becker   Isaiah 61:1 AMP “The Spirit of the Lord God is upon me, Because the Lord has anointed and commissioned me To bring good news to the humble and afflicted; He has sent me to bind up [the wounds of] the brokenhearted, To proclaim release [from confinement and condemnation] to the [physical and spiritual] captives And freedom to prisoners,”   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 13 grandchildren. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: You've supplied us with the knowledge, so now let's move on to the wisdom, which is learning how to apply what we now know. What equipment and grain do we need to get started so that this is possible to incorporate into our lifestyle? Once we mill the grain, how long do we have to use it before it loses its nutritional benefits? How long does it typically take to experience benefits from this lifestyle change and what health benefits can we expect to experience?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:11)   Laura Dugger: (0:12 - 1:45) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Thank you to the Sue Neihouser Team for sponsoring this episode.   If you're looking to buy or sell a home this season, make sure you reach out to Sue at 309-229-8831. Sue would love to walk alongside you as you unlock new doors.   I'm thrilled to get to be back with Sue Becker as my guest today. Make sure you go back and listen to part one, which we recorded last week. She was incredible explaining the one nutritional difference that will change everything. And now today, we're going to learn all of the practicals of how to actually implement this into our lifestyle.   Here's our chat. Welcome back to The Savvy Sauce, Sue.   Sue Becker: (1:45 - 1:46) Thank you. It's so good to be with you again. I can't wait to share even more.   Laura Dugger: (1:46 - 1:52) Well, last time you shared just incredible testimonies of the powerful difference that one nutritional change can make. And you root everything even back in the Bible, and God has really led you on this journey. So biblical passages about bread or grain or wheat appear hundreds of times throughout the Bible. But do you have any specific ones that come to mind that God has highlighted in your own life?   Sue Becker: (1:53 - 11:48) Yes, for sure. Shortly after, you know, I think I mentioned there's a way that seems right to a man, but the end thereof is death. And we don't necessarily relate that to bread, but it certainly does describe what happened, you know, when the steel rolling mills displaced the local miller.   And then one, another one is Proverbs 23, verses 1 through 3, I think somewhere thereabouts. You know, white bread has always been around. The wealthy, the royalty, they wanted fluffier bread and they found a way.   And they knew that they could make these sieves, if you would, out of reeds, and they would sift the bran and germ out to produce fluffier bread. But only the wealthy could afford that. Two reasons.   Only the wealthy could afford servants or slaves or bakers, you know, to bake their bread for them. That was the royalty. But then also the poor people, when they sift the bran and germ away, they lose about 25% of the flour.   So, for 100 bag of grain or, you know, 100 pounds of grain, you are going to end up with 75 pounds of flour, 25 pounds of bran and germ. They couldn't give that up. You know, they couldn't just throw away, discard that food source.   So, they ate what was called dirty bread or peasant bread or whatever that we now pay extra money to get back to. But, you know, when I started milling and I read Proverbs 23 in a different light, because what happened with the steel rolling mills, when the white flour came on the scene for the first time in the history of the world, which you won't read about this in a history book, white bread, white flour became food for rich and poor alike. And that's why we began to see sickness and disease.   The wealthy had it. And, you know, the royalty had it. But Proverbs 23 says, “Be careful when you sit down to the king's table. Do not crave his dainties and his delicacies.” And I always thought that might be things like, you know, squid or, you know, eyeballs or foods that caviar, you know, things that we couldn't afford. But dainties and delicacies to me now describes white flour, fluffy things, bread and pastries and cakes.   So, God says don't crave his dainties and delicacies. They are deceitful food. And it even says put a knife to your throat lest you be given the gluttony.   We talked last time about bread. People thinking, you know, gaining weight. Well, you know, the white flour dainties and delicacies.   Yes, they lead to gluttony. So that was one that really came to mind. And then, of course, Isaiah 55 verse two. “Why do you spend your money for that which is not bread and your earnings for what does not satisfy?” And so, I always thought, oh, Lord, I didn't know it wasn't bread. You know, I didn't know that's what I was spending my money on.   But just a few weeks ago, I was thinking about that verse again in a little different light. Like He was saying, why are you spending your money for that which is not bread? We're spending all this money moving away from bread on food, the keto, the fat, the all these the meat.   You know, we're spending our money on all these things that aren't bread. They don't satisfy like bread does. So that was a little different light.   Yes, on the one hand, what I thought I was spending my money on. I didn't know it wasn't bread. But then now all these anti-bread, anti-grain diets.   Why are you God saying, why are you spending your money on all of that on and your earnings for what does not satisfy? So that was a little different light on that picture. And of course, then Haggai chapter one, verse five says, “You sow much, but you reap little you eat, but no one is full. You drink, but you never have enough. And he who earns wages, earns it to put it in a bag with holes in it.” And you may be going, how does that relate to bread?   We spend all this money on food, and I air quotes “food stuff” that is taking our health away, making us sick. To me, that's a bag with holes in it. Because then what do we spend the rest of our money on health care, medicine, whatever.   So those were some, some pretty profound scriptures that God showed me. And 1 Timothy 4:1-3. It says that the Holy Spirit declares that on the last day, some will turn away from the faith and pay attention to deceitful spirits.   And listen to these doctrines of demons. This is the scripture saying this misled by the hypocrisy of liars who forbid marriage and advocate abstaining from foods, which God has created to be gratefully shared by those who believe and have a clear knowledge of the truth. That's pretty powerful.   That's pretty powerful because you can grill yourself a steak. You can eat an apple all by yourself. You can eat fruits and vegetables all by yourself.   You're not going to make one roll. You're not going to make one piece of bread. Bread was made to be shared. And even the word companion means with bread. Did you ever think about that? So, um, that's, that's pretty powerful that in the end times and, you know, wherever you are with that, but we have to believe that there are teachings that are teaching us to for, you know, to not eat foods that God created to be shared and bread is at the top of that list.   So those are some powerful bread scriptures that that have just ministered to me. There's, there's just so many, you know, and Jesus John 6:35, I typically sign my book that way. Jesus says, “I am the real bread of life. And he who comes to me shall be satisfied” in Isaiah 61. That's a verse the Lord gave me so many years ago. And, you know, most people know it, the spirit of the Lord God is upon me because he's anointed me to preach the gospel, you know, and I'll never forget.   I had the great privilege of sharing the gospel one time, which is not something I normally do. And at a women's homeless shelter in Atlanta, and I saw in seven or eight people after I shared gave their life to the Lord. And I was like, oh, this is what I want to do.   I don't want to talk constipation and poop anymore. And surely it's not important. And I really got kind of down about it.   I was like, yes, I want to go share the gospel. This can't be important. And a couple of days later, after that wonderful, glorious experience, I mean, I literally wanted to go hand tracks out on the street corner.   I just wanted to be one of those people. And I was supposed to be going to speak at a women's Bible study, giving my what my children lovingly call mom's poop talk. And I got up and I was like; I didn't want to do it.   And I just cried out to the Lord. I was like, I don't want to talk poop anymore. There's so much more in me besides this.   And surely this can't be important. And again, cried out to the Lord. Again, just turned to my regular Bible reading.   And my verse of the day on my calendar was Isaiah 61, one through three or four, whatever it is. The spirit of the Lord God is upon you. He's anointed and qualified me to preach the gospel.   And I was like, yes. And it says to bind up and heal the broken heart. And I was like, yes, that was those ladies.   I know this is what you want me to do. And then it said, proclaim Liberty to the captives. And in my Amplified version in parentheses, it said spiritual and physical.   And what God spoke so to my heart, he goes, the message that I'm sending you to speak today is to set my people physical captives free. He said, my people aren't spiritually captive. Their physical captives held in captivity by every kind of sickness, disease, snotty nose, constipation, irritable bowel, diverticulitis, whatever.   Big ones and little ones, you know, health issues. And that I got up and I just renewed my passion. And I was like, okay, Lord, this is what you've called me to do.   So that was that was the real game changer. It kind of a game changer for me. I was beginning to see the unimportance of it.   And now, after all these years, I mean, when people hug you and with tears in their eyes, sorry, and tell you that you that you're teaching save their life. Now, I know what God was talking about. And I still love to share the gospel.   I still love to teach the word. And I know God's anointed me to do that as well. But this is definitely where God has called me.   And another time when I was out speaking, he shared and I was, you know, kind of questioning. And it says in Matthew, when the multitudes, when Jesus saw the multitudes coming to him to heal him, you know, to seek healing. It says he had compassion on them because they were harassed, distressed, bewildered and helpless and dejected like sheep without a shepherd.   And it said, and then he goes on to say, and he's telling his disciples, the harvest is plentiful, but the laborers are few. And he spoke to me then and he said, the laborers are few. There's not many out there at that time.   There were not many people out there teaching what I teach, teaching other things, maybe, but not about the bread, real bread. So those have been some life-changing scriptures that have just given me a heart and a passion to keep going. And then, of course, it's the bread stories that just come.   Laura Dugger: (11:49 - 12:19) So it's incredible. So profound. And I'm with you.   I love the Amplified version. Yes. You've supplied us with so much knowledge today and last week.   But now I'd love to move on to the wisdom portion, which is learning how to apply what we now know. So Sue, if we're just getting started, what equipment do we need? And then how is that going to be possible for us to incorporate it into our lives?   Sue Becker: (12:20 - 17:03) So like I said last time, I think we ended with keep it simple. Grain mill, top of the list. I once heard a lady.   She taught a little bit on milling, too. And she said, “I tell everybody you want to change the health of your family. Start with a grain mill.”   And like I say, over and over, I have never seen one dietary change make such profound and extensive, immediate, noticeable, across the board health benefits. So start with a grain mill and you don't have to have a barn. You don't have to have a live by a creek and a gristmill and all of that.   It will sit right on your counter. And still today, after 34 years of milling my own grain, my grain mill still has prime real estate on my counter. And it's the most valuable kitchen tool in my kitchen.   I love the Wonder Mill particularly. We do sell other mills. The NutriMill is a great mill as well.   I like the stainless steel milling heads because they're fast, they're very clean, and they just get the job done very quickly. Stone mills have gotten very trendy and popular. We sell those as well.   They're slower, might be better for a smaller family. They do, you know, have a broader spectrum of from pre-cracking, cracking the grain to very fine flour. And that's why some people are attracted to that.   But if I want cracked grain or coarse ground grain, I just use my blender, which I don't think too many people don't have a blender. You know, we all have blenders. So that's an easy fix for me.   And it's just, to me, the micronizing or the stainless steel milling head mills, the Wonder Mill, the NutriMill, they're just so easy to use. Put them together. I mean, they just snap together, turn it on, pour the grain in.   There's no calibrating, no, you know, adjusting the milling heads and everything. They're just easy, and they're fast, and they mill a lot of flour at once. So if you have a large family like mine, you know, I milled 12 cups of flour in less than a minute by the time I've got my other ingredients ready.   So that's top of your list. And then you're going to have to have some kind of grain. So, like I said, that was the next thing people go, where do I get grain?   And I'm like, well, I guess we need to sell grain, too. So we sell just about every kind of grain or bean here at Bread Beckers. We sell it in food-grade plastic buckets so that it is storable.   You want to keep your grain protected from moisture and bugs and, of course, rodents. So it's grown outside, so there could be bugs undetected in your grain that you might buy in a bag or something like that. But it's really important to protect your investment.   Hard wheat is going to be your grain for yeast bread. So we have hard red and hard white. We do sell also kamut and spelt.   Like my sourdough bread I've got working on right now is a combination of kamut and red wheat, which is one I really, really like. But those are more ancient grains. Those are in the bread-making category of wheat, so you could do that.   And then if you know you're going to make cakes and cookies and things like that, I highly recommend getting some soft wheat. Well, we get ours is grown in Montana, but they have to irrigate to make it soft wheat, so it is grown. We do have a soft red wheat that is grown here in Georgia that we sell and then a soft white wheat that we also sell.   And that's good for your cakes, cookies, brownies, biscuits, things like that. And then corn, mill your own corn. You've never tasted cornbread until you mill your own.   These are just easy quick bread recipes. You can find them all in my book, The Essential Home-Ground Flour Book. So that's it.   And then, of course, basic list of getting started items. Beyond that, you might already have oil. We use extra virgin olive oil.   That's just my oil of choice. There's some other sunflower seed oil, grapeseed oil, avocado oil. Those are good oils.   I just don't need another oil. We import our olive oil from Greece, and it is truly extra virgin olive oil. Unfortunately, the olive oil industry is not very reputable, so you have to know what you're getting.   And we actually were able to visit the olive oil factory and I guess you call them orchards, the fields, two years ago. And that was really great. It's Creighton Mills.   It's a fifth-generation family-owned olive oil company and very, very reputable. And so we know that what we're getting is truly extra virgin. Yeah, you had a question?   Laura Dugger: (17:04 - 17:13) Yeah, just with that, because it is such a corrupt industry, can you elaborate a little bit more about what's special about that?   Sue Becker: (17:13 - 21:07) Yeah, so to be labeled or designated extra virgin olive oil, it has to have a percent acidity. And I do have a podcast on my Sue's Healthy Minutes, “The Fact About Fats”, and I explain what that means. It's not a pH, but it's a percent acidity of 0.8%. And that's a measurement of the, and I'll go into more detail in my podcast, but simply it's just a measurement of the amount of oxidation of those fatty acids that are found in the olives that has taken place. So, 0.8 means that it's a measurement of how much there. And so, it has to meet that requirement to be extra virgin olive oil. Anything less than that is just better and better, you know.   So, our olive oil, excuse me, from the Isle of Crete is where our olive oil comes from in Greece. The basic one we have, the Agrelia, they guarantee that it's 0.8 or less. Most of the time it's 0.5. Then we have one that's 0.2 and so on. And we do have a certified organic. The problem is, and I know not everybody's going to run out and get their olive oil from us, but here's what you want to look for. You want to look for an olive oil that is bottled in the country of origin.   Because the disreputable oil companies, when they bring the olive oil in in barrels and take it, it might be checked there at the dock or whatever. But then when they take it to their factory and bottle it, no one pays attention there. So, they are mixing it with other oils oftentimes.   We used to sell oil that was labeled extra virgin cold pressed olive oil. We had it tested and the results came back that it was less than 1% olive oil. So that tells you it's, you know, the oils you're buying on the shelf, chances are if they're bottled here in America.   Now that I know California makes some. There's actually an olive oil company in South Georgia around Vidalia. They've learned that olives will grow there very well.   And so there's some reputable companies in the United States. So, you know, you just need to know your company. But typically, if it comes from another country and bottled here, you might need to be cautious about that.   So, yeah. So that's what you need to look for. So, I love olive oil.   Contrary to what people try to say that they are selling other oils, olive oil has a perfectly fine smoke point. And you can fry in it. I stir fry in it.   I fry my doughnuts in it. You can take it up to 400 degrees without any issues at all. I do use coconut oil from time to time.   If I'm trying to make something non-dairy, you know, I'll use it in place of butter. But then I also use real butter. So those are my fats that I look for.   And like I said, there's, you know, grapeseed oil is fine. Avocado oil is fine. I think we do sell an avocado oil.   But I don't need a lot of other. Those three, olive oil, coconut oil, and butter are just fine. Yeah.   Okay. And then raw unpasteurized honey. I sweeten my bread with honey and bake with honey if honey will work.   And in most places it will. Where it gets a little tricky working with honey is cakes and cookies and brownies, things like that. I tell people things that have more sugar than flour, you might want to eat in moderation.   And that's where, you know, some alternatives, less refined sweeteners. And we use honey granules and sucanat products for brown sugar and white sugar. So those are just some simple things.   Laura Dugger: (21:08 - 24:17) And now a brief message from our sponsor.   With over 28 years of experience in real estate, Sue Neihouser of the Sue Neihouser Team is a RE-MAX agent of Central Illinois. And she loves to walk alongside her clients as they unlock new doors.   For anyone local, I highly recommend you call Sue today at 309-229-8831. And you can ask her any real estate questions. Sue lives in Central Illinois and loves this community and all that it has to offer.   When unlocking new doors with her clients, Sue works hard to gain a depth of understanding of their motivations and dreams and interests in buying and selling their home. And then she commits to extensive market research that will give them confidence in their decision. Sue truly cares for each of her clients and the relationship she forms with each family along the entire home buying or selling process.   This was absolutely our experience when we worked with Sue and her team. The house that we desired at the time was actually not even on the market. But Sue had a connection and was able to ask those homeowners if they would be willing to sell.   She was timely in her response as she walked us through this whole process. And she helped us sell our home with the right offer coming in hours after it was listed. We kept saying she thought of everything.   And Sue's continued generosity was astonishing. I remember one afternoon after we had settled into our new home and she was knocking on the door dropping off a goodie bag for our family that came from the local bakery. Our daughters also loved getting to know Ms. Sue as she assisted us in finding truly our dream home. So whether you're looking to buy a home for the first time or looking to upgrade or downsize or making the big decision to move to an assisted living from your home of many years Sue will be there to help you navigate the big emotions and ensure the process is smooth and stress-free and that the new doors to be unlocked are ready and waiting for more memories to be made. So, call her today at 309-229-8831 or visit her website at sueneihouser.com.    Thanks for your sponsorship.   I'd love to go into a few of the other ingredients but first if we're even just thinking of the grain ideally we would get to come and visit you and get it from you. We've gone through all the steps.   But if we live elsewhere, two questions. How would we start a co-op so that we could have grain or how do we find out if one's already in our area? And then also are there any fear of glyphosate or any other issues with grain?   Sue Becker: (24:17 - 32:44) Oh wow, that's a loaded question. So, first of all, let's just say if you don't live close to us, we ship buckets of grain every day. UPS, we do.   But the shipping is quite expensive. UPS does not care about the cost of the product. They care about the weight.   And so, once we get it boxed up in the box that we have to ship it in, it's 49 pounds. So, it can cost anywhere from $25 to $30 just in shipping for that bucket of grain. Our grain prices are still very competitive, a lot less than a lot of people out there.   And we do carbon dioxide package our buckets of grain. So, we guarantee that they are bug free. You don't have to put your grain in the freezer.   You don't have to put diatomaceous earth or bay leaves. We've already done it. That's what the carbon dioxide gas has done.   And once it does its job, it's done its job. It doesn't matter now if you open the bucket and go in and out, in and out, in and out. But we realized back, I think I shared our Joseph vision of providing God's people with grain.   Way back, we started something called co-ops. As we traveled and spoke, people would ask that very question. Okay, great.   I'm buying the grain from you now, but what do I do when you leave? You know, I'm in Richmond, Virginia. I'm in Miami, Florida or Orlando, whatever.   So, we developed co-ops. And you can go on our website, breadbeckerscoop.com, and find co-ops in your area. And what that is, we have a coordinator, some person that kind of handles and facilitates the ordering.   If you join a co-op that's the closest to you, you'll get on, you know, there's no cost to join. And you're never obligated to order. If you don't need to order in that cycle, that's fine.   We deliver to each area four times a year. I'm sorry, three times a year, every four months. And so, you'll get an email saying your ordering window is this month.   So, you order, say, in August for a September delivery or June for a July delivery. And everybody's on a schedule. We have them grouped together.   And then you can order as much or as little as you want. And it greatly reduces the shipping cost per bucket. And you typically get a discount for ordering with the co-op as a group.   So that's a great advantage of a co-op. If you can't find one in your area, then email support@breadbeckers.com, and we'll send you the information of starting a co-op in your area. Pretty much all you have to do, because it's pretty streamlined, when people order they just go online, order, and pay us.   But then it's put together as your co-op. And you just have to facilitate the delivery and then making sure everybody knows to come get their product from you. But that's the way it works.   So that would be a great opportunity to get grain and whatever. And like I said, we ship anything on our website you can get through the co-op, most everything, really, really saves on shipping. And then we have certified organic grain here.   And, of course, it can have no chemical, herbicides, pesticides, fertilizers used at all. Contrary to what you may read and hear and see on the internet, wheat is not genetically modified, not at all. Now it was approved for testing and trials last year in August, but up until that point none at all was here in the United States.   And it's still in the trial and testing. I'm praying that it never comes out on the commercial market. But right now, there is no genetically modified wheat, especially that we offer or that's offered out there commercially.   That being said, that means wheat is not roundup ready. If it was sprayed with glyphosate, it would kill the plant. Now, non-organic farmers can use it on their soil to kill, you know, whatever's been growing.   So pre-planting, then once they harvest it, they can use it after harvest. So, there is an issue with, you know, using glyphosates in our non-organic farming techniques. It is very uncommon, contrary to what you hear people say, for a wheat farmer to use roundup or glyphosate as a desiccant to harvest their grain.   It's very, very uncommon in the United States. Colder climates where there's a chance they might lose it to bad weather or whatever, they may. But even still there's other things they prefer to do instead of that because that's expensive.   It's not cheap. You know, you're talking 30,000-acre farms, these, you know, big wheat farmers. So, it's very, very uncommon.   And you can even find that information on the USDA website, that it's less than 3% ever use it like that. Now, like I said, there are other crops and farmers that use it pre and post harvest, but we're very comfortable with our grain suppliers. Most of our wheat comes from Montana.   It's cold. And they still practice pretty traditional farming methods, tilling things under and planting cover crops and things like that. But if you're really, really concerned, then buy certified organic.   I mean, you know, for the price difference, yes, I think it's like $12, but that's for 42 pounds of grain. So, you know, but like I said, we are very comfortable with our farmers, with our suppliers. Our oat supplier says that they spot check and make sure that, you know, no glyphosate is used even on their non-organics.   I think the problem with there, and people are going to say, oh, yeah, but they tested all these cereals and these oat products and found that they all had residual glyphosate. You've got to remember; those are your big food companies. Those are your big pharma, your big, the other pharma, F-A-R-M-E, you know, M-A.   There's no telling, you know, what they do. But, you know, glyphosate use is a significant issue. I want people to understand that.   But it's more in the farming techniques of desiccating after harvest, instead of used to farmers after harvest, the stubbles all there and corn stalks are all there. They would till it all under and then that would decay and, you know, help nourish the soil. Now they're going in, and this is non-organic farming, they're going in and spraying the fields and then just using seed drills.   Not as prevalent, I don't believe, with wheat, but it is used a lot with soybeans, corn, what else, cotton. Cotton is really bad. And there's not a lot you can do.   I mean, we just have to stay informed. But I hate it when I see people passing on misinformation about making it sound like it's just a blanket procedure that's done of desiccating these massive wheat fields, you know. And I've seen pictures; people will show them dead in the field.   Well, the wheat turns very golden and dries out, you know, before harvest. And then once they harvest it, it dies right there in the field. So, it's just kind of a misnomer.   But when in doubt, buy organic. So there. But, you know, I tell people if you're going to avoid toxins and glyphosate the way it's being used in our country today, you would basically have to never leave your house, go naked and probably never eat any food at all, you know.   And think about like lawns and golf courses and things like that. If you live around that, you're being exposed a good bit. So, wheat is actually detoxifying.   So, it passes through the body absorbing toxins. So, I think you're safe with wheat and, you know. But again, buy organic if you're concerned.   Laura Dugger: (32:45 - 32:57) Love that explanation. And then because I think of the other ingredients and bread and even the offerings that you have, what should we be aware of when it comes to salt and emulsifiers?   Sue Becker: (32:58 - 36:23) Yeah. So salt is something I studied later, you know, after I, you know, I, it made sense why they started, you know, separating the bran and germ from the flour too. So, the flour wouldn't spoil, but I'm like, salt doesn't spoil.   Why would they refine salt and do some digging and do some research and you find that natural mined mineral salt has trace minerals that we need, but it's the sodium chloride that makes the salty flavor. So, they, they have learned that they can extract those trace minerals out of the mind mineral salt and sell that to other industries for minerals and leave us with the sodium chloride and it's perfectly salty. So why not do that?   And then so that it will rain, well, it will, you know, “when it rains, it pours” the, you, you're probably too young to know that slogan, but that was a big one when I was growing up. They heat treat the salt so that it does not readily absorb moisture. So the crystals are harder so that when it rains or it's humid, it will pour unlike your unrefined salt that will tend to clump up if it's humid.   So that's what started happening to our salt. And I didn't believe this, but I did just a few weeks ago, go to the store because I haven't bought salt in years. Cause I get it.   We sell Redmond's natural mined mineral salt that comes from Utah, but I went to the store and sure enough, they put anti-caking agents sometimes in some of the brands of salt, dextrose, which is a sugar. Who would have thought that? And just know that you know, the heat treatment is makes it where it doesn't readily absorb moisture.   So that's why you tend to hold fluids when you eat a lot of salty foods. So, it's trying to help your body be able to utilize it. And while we're on salt, I hear a lot of people, they'll ask me, can I make the bread without salt?   My doctors put me on a low salt diet. First of all, that's concerning, but I want to say to you, just getting rid of processed foods, it will greatly diminish your sodium intake from bread to they have, you know, when things are so denatured that they, you know, they smash it, they cook it, they boil it, they take all this out and that out. Well, then it's flavorless.   So, they have to sweeten it and salt it to make you want to even buy it again. So, if you look at ingredient or not ingredient labels, but nutrition labels on processed foods, and I'm talking canned fruits, vegetables, bread products, and all these things, you will see that the sodium levels are much higher than the potassium levels. Well, in nature, that is not the way it is in, in your fresh fruits and vegetables.   Your potassium level is typically twice your sodium level where, so read your labels on your food and you'll see that sodium is typically twice the potassium in processed foods. So that's what I encourage people. You know, you can make bread without salt.   You probably won't like it. It'll be kind of tasteless. If you need to read, if you feel more comfortable reducing the amount of salt, then do that.   But most importantly, quit eating processed foods. That's going to greatly reduce your salt intake and then use a natural mind mineral salt that your body can utilize. So that's salt.   What was the other thing?   Laura Dugger: (36:24 - 36:25) Emulsifier.   Sue Becker: (36:25 - 40:36) Raw unpasteurized honey is what I use. I recommend. And then the emulsifier.   I think you must be talking about lecithin. Lecithin is totally an optional ingredient. You can make great bread without lecithin, but I'm going to tell you, you can make really great bread by adding a little bit of lecithin to your bread dough.   It's a natural emulsifier. It is what's called a phospholipid. It has an acetylcholine that is what it's made of.   And it, it, what it does in your body, it breaks down fat and cholesterol into small enough particles that can get through your capillary wall and into your bloodstream and into your cells and your tissue. It is found in any type of unrefined food that has oil. So, your eggs, your milk, your oils, your unrefined keyword, unrefined oils, and guess where else?   Grains and beans. It's in the, the germ portion of your grains and beans. And that is the nutrient that even without adding it to your bread, it is there already.   And that's the nutrient that I discovered brought brings down cholesterol, blood level cholesterol, because, and somebody kind of argued when I said that one time and I'm like, no, no, no, no. I didn't say cholesterol was bad. Cholesterol is not a bad guy.   I like the way one biochemist puts it. She said, it's just the pig that got stuck in the barn door. It actually does.   It gets stuck in our blood vessels because its big fat molecules are typically big. We need that lecithin in unrefined foods that have oil grains being one of those. And one of the most nutrient dense ones is, is your grains and beans and sources of lecithin, so it breaks those down into small enough particles so that they can get out of our blood and into our tissues and our cells where it is so needed.   Cholesterol is a precursor of just about all your sex hormones, all your anti-inflammatory hormones that your body can make. If it has lecithin it helps vitamin D be converted. The sunshine be converted to vitamin D and our body and it makes; it's a part of the fat and protein layer of every cell in your body.   The cell membrane of every cell in your body. So, it's very, very important to get that cholesterol out of the blood into the cell. So that's lecithin okay.   That was a lot of information. What does it do to our bread? The very same thing it does in your body.   It breaks the oil down. You've all heard the saying oil and water don't mix. Well, it breaks the oil down so that it is small enough particles.   So, it will go mix into your dough a little better and it will make your dough very smooth, very silky. It will make your bread so very soft. And it's the same.   It's the reason they use it in the food industry. They put it in salad dressings so that oil and vinegar will, will mix and stay mixed a little bit better. They started using it in the margarine industry because they're mixing milk and, and milk fats and water.   So, they put the lecithin in there. Now I'm not saying don't eat margarine. That's not what I said.   They put it in Reese's peanut butter cups. That's what makes that chocolate so smooth and creamy. I'm not saying don't eat Reese's peanut butter cups to get your lecithin, but I'm just explaining that's what it does.   It's in your body and outside of your body and your food, and it will make your bread and rolls so soft. And we actually learned when we had a bakery years ago that it helps your bread retain moisture. It keeps it from drying out so quickly. But it's one of those things in Haiti and Tanzania, they don't make bread with lecithin that's an expense that we don't need. But if you want some really, really soft bread and really help my tortilla dough be really smooth and silky and make those tortillas just press out really well. So that's, that's why we use it there.   You can use an egg has lecithin as well. I use both an egg and lecithin, and I have really, really soft bread. So just depends on what you're going for.   I don't typically put it in my sourdough cause that's a different texture. And I don't typically put oil in my sourdough bread.   Laura Dugger: (40:36 - 41:26) So yeah, it just depends on what you're doing there. Okay. That's so good to know.   And with the fresh milled grain, I know that it loses nutritional value each day. And I think you've recommended don't let it go more than three days. You'll have to discard it if you don't use it in that time.   And it makes me just wonder, then I'm going to link to a previous episode that we did on preparing food for our family, because one of the practices I'm thinking of was whatever you're making, make double and freeze half. So, Sue, I'm curious then with the nutritional value, if the freshly milled grain that we use as the flour is used in our baked goods or our bread, but then we put it in the freezer to be consumed at a later time. Does that compromise any of the nutritional value?   Sue Becker: (41:27 - 45:57) Right? Not in, not that I have read and studied what we have to know that as soon as that grain is milled into flour, then now you've exposed the nutrients, the oil and all these to the air and oxidation begins to take place. You might not see it in flour, but you've all seen it in a banana or apple.   You cut it, it starts turning dark right away. So, there's a lot of discrepancy and different viewpoints out there on how long that flour until the flour spoils. Well, that would be kind of like that apple is not spoiled, but definitely oxidation has taken place.   So, years ago, I read some information that in the first day, you can lose as much as 45% by the third day, maybe as much as 90%. I don't, I don't have that information anymore. You know, I never thought I'd be speaking and teaching, so I don't quote it a lot, but I did contact a university, and they said most of the oxidation is going to take place in those first few days after milling.   So exact numbers they didn't give me. But now I will say this, I would never throw flour away. So, I'm not going to say it's bad for you.   And some people say six months to a year is the shelf life of that flour. You're not going to lose your protein. You're not going to lose your fiber.   It's still probably the most nutrient dense flour that you can use and buy. But I will say this, your best bet is once the bread is baked from everything I have studied, the nutritional loss is minimal. So, if you need to make bread ahead, have a baking day, then bake your bread, freeze your bread or whatever you need to do so that it, most of the time, my bread will last for five or six days.   Well, I say it won't mold in that time. Most of the time we eat it before then. So that would, that would be your best bet.   Also storing bread, you want to either freeze it or leave it at room temperature. You don't want to store bread at refrigeration in the refrigerator. It will dry it out and cause it to go stale.   Now, of course, if you have meat or something like that in there that needs to be refrigerated, of course, refrigerated muffins, little higher moisture. So, if you're not going to eat those in the, in a day or two or three, they, they might mold. So put them in the refrigerator.   I have learned a little trick with storing muffins, put a paper towel in the container, either the bag or the container that you're storing them in. It'll really keep them from turning gooey. And of course, always let your bread muffins, whatever completely cool before you package them.   But I never throw flour away. If typically, I travel with a grain mill or with bread, if I'm going on a short trip where I'm not taking my mill or whatever with me, then I'll, I'll take bread with me camping. Our family used to camp one.   Can't take my milk. We did more primitive camping, can't tent camping, can't take my mill with me. So, I would mill up a pail of flour to make pancakes and, and things, you know, while we were camping.   So, we would camp a week. I'm certainly not going to go home. I can't use this.   It's older than three days. So, it's not going to hurt you to go that long, but it's, it's the best is mill the flour, bake your bread, mill your flour when you're ready to do your baking and then freeze or store or whatever. But sometimes that's not always possible.   We went snow skiing a few years ago and we did take the bread machine. We went with my daughter and her family and we took, we opted to take the bread machine and we just milled flour and put it in a pail and we made bread every day. So, we couldn't take both.   So, we did it that way. So certainly there's, there's, there's options. So, yeah, but I never throw flour away.   And if I, if I happened to over mill and I have, you know, some charts that show you about how much grain to mill to get, how much flour. So, I rarely over mill, but sometimes you mill and go, Oh, I can't, you know, emergency have to leave. I would bag it, put it in the refrigerator and just try to use it, you know, as first before you use other things.   Or if I have a little bit leftover, I'll keep it in the refrigerator and use it to dust my countertop or whatever, when I'm rolling my bread or dump it in my, you know, with a big batch of bread I'm using and just not worry about it. But 90% of the bread, no more than that, probably 99% of the bread I eat. I mill the flour, make the bread or the muffins or the pancakes or whatever.   Laura Dugger: (45:57 - 47:00) So I'm so grateful for that clarification. I definitely have information. So that is awesome.   I just wanted to let you know, there are now multiple ways to give when you visit TheSavvySauce.com. We now have a donation button on our website and you can find it under the donate page, which is under the tab entitled support. Our mailing address is also provided.   If you would prefer to save us the processing fee and send a check that is tax deductible, either way, you'll be supporting the work of Savvy Sauce Charities and helping us continue to reach the nations with the good news of Jesus Christ. Make sure you visit TheSavvySauce.com today. Thanks for your support.   So, let's say we've gathered our ingredients. We've made our first recipe. How long does it typically take to experience the benefits from this lifestyle change?   And just to recap, what are some of the health benefits that you may experience?   Sue Becker: (47:01 - 58:28) Well, bowel issues are going to be corrected pretty quickly. For me, constipation was my issue. It was done first day, I ate bread.   Like I said, poop the next morning. A lot of people go, oh, constipation is not my problem. I'm going five times a day or 10 times a day.   So that's more irritable bowel, spastic colon or chronic diarrhea. That may take a week to 10 days to correct, but we've seen people very quickly correct those bowel issues. So, bowel issues are probably the number one, the fastest that you might see.   And I, I, you, I love this story that I tell on a lady, and I used to year. I've been telling it for about 20 years. And I used to call her an older lady, but I'm older than she is.   Then she was then when I called her an older lady. So, this very young lady, she was the mother of a customer of ours. And the customer was her and her husband were missionaries and they were here on furlough.   And she came into the store. Her mother lived in Boston, I believe. And she said, Sue, my mother's having a terrible time.   She it's been on steroids for 10 years for her bowel issues. That you should never do that. And she said, but every time they try to wean her off, she has horrible issues.   She now has bleeding bowels. She can't sleep through the night. She's getting up five times in the night to go to the bathroom.   She can't leave her house. and I hear this a lot. I've had a fella gave testimonies, construction worker.   He goes, “Do you know what? The number one thing I have to find out when I go to check on the job, I have to know where the port-a-john is. I, cause I have to go.”   So anyway, back to this story. They, you know, And she was going to go to the hospital. And that was right about the time.   The gluten-free stuff was coming out. And she said, so she's been told maybe you need to go gluten-free. And she came in and, As a missionary budget, limited budget.   And I said, “You know what? Our ministry will give your mother a grain mill.” She was going.   The daughter was going to spend two weeks with her. And she goes, I'll teach her how to make bread. She thought about it for a minute.   And she goes, I do not know how to make gluten-free bread. Just give me a bucket of red wheat. It can't hurt her.   She's already got bleeding bowels. and if it makes it worse, we'll just stop. She emailed me and said in five days of real bread, her mother was sleeping through the night, no longer having the bowel episodes.   In two weeks while they were there, everything had normalized and her mother had her life back. That's pretty amazing. So, you're gonna see bowel issues correct pretty, pretty quickly.   We've seen that so many times. And then for me, sinus congestion, when your bowels are moving. And we talked about toxins in your colon, sitting in your colon.   We talked about the cancer relationship. But another thing that a lot of people don't realize, what's dumped in your colon and your bowels to be eliminated every day is the stuff your body doesn't want. It's toxic waste, whatever.   And if it's not eliminated every day, it's gonna sit there and get absorbed into your body. And one of your body's reaction to toxins is to make mucus so you can blow it out your nose or cough it up. You know, think about it logically.   When we get sick with a cold or a flu, that organism has made a toxin that our body is trying to get rid of. So, we make all this mucus and that's why you get congestion and you sneeze and you're coughing, you know, so your body can get rid of it. Well, what I learned when I realized I was no longer congested, I started studying.   I was like, how is this happening? Well, that's what I learned, that now that my bowels were dumping and eliminating toxins out of my body every day, I was no longer getting that toxic response of the excess mucus. My body was doing what it needed.   I no longer needed the antihistamines and the decongestants. So that was a big one for me. Of course, the wart story is pretty amazing.   People laughed at me when I told that in the beginning. I knew that it was the bread, that one of my children's warts that he had had for three years went away in the first month. And I discovered that it was the vitamin E that protects every cell in our body and from lots of things, but from being compromised by oxidation.   And if your cell is compromised, it is more susceptible to viral invasion. Viruses are caused by warts. So now that our body, the richest food source of vitamin E is wheat, but it has to be freshly milled.   So now our body was now getting this abundant source of vitamin E, which by the way, we had our bread tested. And one slice provides 100% of your daily vitamin E need. Wow.   Now, I don't necessarily agree with the daily requirement, but still one slice, which no amount of vitamin E was ever put back in enriched bread. But anyway, so I knew that this was the vitamin E protecting the cells and making us less susceptible to viral invasion. And my son's warts went away that he had had for years and in just the first month.   So, we tell that, I would tell that story. And we have now hundreds of wart stories, hundreds of wart stories. The most profound one was lady heard me speak at a homeschool show.   I only have 45 minutes to speak at a homeschool show. And I'm like, woo, a lot of information in that. So, I talk really, really fast.   And sometimes I share this and sometimes I don't. I started to skip my wart story. The Lord, the Holy Spirit just had me stop, tell my wart story.   And I finished that day a little earlier than normal. I never finish early. And I just said, well, you know, does anybody have anything to share?   Two people shared their wart stories. Unbeknownst to me, mom was in my class, walking down the hall to go to another class because there's lots of workshops at these shows, you know. And the Lord told her to come in mine.   There, when I left the room, she was standing outside and told me that. She with tears in her eyes said that she had been praying that God would send her an answer that her daughter had over 500 warts on her. She had had them for, since she was 12 years old, she was now 17.   They had had them all burned off, which they didn't treat the virus. So, they all came back, of course. They had been on different medications.   She goes; they currently have her on ulcer medication saying that maybe it's caused by stress. Okay, so she follows me back to our table where we're making bread. She eats the bread.   She goes, it's delicious. She goes how much is a mill? I told her and she goes; I've paid more than that for one prescription drug that didn't work.   What have I got to lose? I like to cook. We have to eat.   We'll see. Two and a half weeks, two and a half weeks, every wart on that child's body was gone. She had her life back.   She was ashamed. She was embarrassed that she had these nasty patches of warts on her. She wouldn't wear shorts.   She wouldn't swim in public with her friends because she was embarrassed and ashamed. And so that's more than just a wart story. And I tell that the wart story because, I mean, like I said, we have hundreds.   One little girl prayed that God would take her wart away and they heard about the bread and it went away, you know? And because here's my thought. If this bread can improve your resistance to a virus that causes warts that you've had for five, some people 10 years, what other viruses will it protect you from?   That's important to know. And that's what I saw with our, we rarely had colds. We rarely caught flus, you know, from other people.   Not saying we never did, but when we did, we got well very quickly and typically, you know, faster than others. Skin issues. Had a mom in here the other day just say that her, she said, we call your bread, the miracle bread.   Her son had eczema all behind his ears and on his arms, all cleared up. I had another young man come from; he had heard me speak. His wife heard me speak at a conference in Missouri.   They were traveling through, they came to a class, and he came up and said, “Can I hug you?” And I was like, “Well, sure, yeah, go ahead.” And he said, “My wife heard you speak.”   And he said, “what you didn't know is I had this rash on my body and it was stinging. It was burning. Doctor after doctor, medication, steroids, nothing ever helped.”   And he said, “It feels, it felt like fire ants burning me. Had it for years and nothing worked.” His wife heard me speak.   I don't know if she thought, made the correlation with pellagra. I don't know. But anyway, she bought the mill, bought the mixer.   She didn't say anything to me. And he said, within a month, the rash was completely gone. But here's one thing he said.   He goes, “It was so painful. I had gotten to the point where I wanted to die.” That's pretty significant.   And talk, you know, and now within a month, what doctors couldn't fix, the bread did, the nutrients, the B vitamins, the vitamin E, whatever else was in that bread cured his skin issues. And we hear psoriasis, people with psoriasis, it completely goes away in a matter of a few months. Depression, anxiety.   One little girl struggled with depression, and they told her to go gluten-free and it got worse. She was so fearful. She couldn't even sleep in her bedroom.   She had to sleep on the floor in her parents' room. And the mom with tears in her eyes said, within, they decided to not go gluten-free and to try freshly milling. And the little girl is happy and excited and has her life back.   So, I could go on and on and on. And we, you know, just the health of children is powerful to me. And we've seen heart disease.   God says in Psalm 104 that he gave man bread to strengthen and nourish the heart. We've had people say, I mean, well, one lady in particular, this was years ago, I wish I had taken her name to follow up with her, but she said her husband in one month and all she changed was the bread, came off the heart transplant list. She said, the doctor says he's not out of the woods yet, but his heart muscle is functioning so well, can't justify being on the heart transplant list.   And, you know, I read the works of Dr. Wilfred Schutt, world renowned cardiologist. Do you know what he used to treat heart disease? Vitamin E.   And in his book that has nothing to do with milling your own grain and making your own bread, do you know what he attributes heart disease to? When the white flour came on the scene and they started taking the bran and germ out of our flour. He said, we lost the most potent antithrombin, blood thinning and vitamin E for the strength of the heart muscle.   So yeah, we've seen a lot in 35 years or 34 years. It's been amazing. And people write and say, “I know you must get tired of hearing this.” I never get tired of hearing testimonies and stories. And I call them “it's the bread stories” because they tell me it's the bread that's all I've changed and this is what I've seen. And so, and it's, yeah, it's powerful.   Laura Dugger: (58:29 - 58:56) Well, I love because even before we recorded this conversation, we prayed that God would do more than we could ever ask or imagine. And I feel like that's what he has done with bread too. There's still so much more, but you're just to encapsulate a few things, the improved energy, the supported hormones, the ailments that are corrected, there's so much.   And if we want to get started, then can you remind us of your website and what our first step could be today?   Sue Becker: (58:56 - 1:00:59) Yeah, first step, buy a grain mill, buy some grain, start milling your bread. And if you're scared of yeast bread, then make muffins and make pancakes. Machines help, you might all have a mixer that you can go ahead and use to make your yeast breads, but muffins, pancakes, coffee cake, three of my basic ingredients, I mean, my recipes that I started with, that's a wire whisk in a bowl.   You don't need to knead; you don't need to worry about letting it rise. Buy the tools that help you make this a lifestyle. Bread machine, you might see the Zojirushi bread machine behind you, that, I mean, five minutes, mill the flour, five minutes, dump it in, all your ingredients, come back to a baked loaf of bread.   You know, push the start button, come back to a baked loaf of bread. Mixer, for my family, the mixer worked very well because I would mix up dough to make six to nine loaves of bread or six loaves of bread at a time. And I did that twice a week, interspersed with muffins, pancakes, and all of that.   So, keep it simple, get a grain mill, get some grain and get a recipe book that you enjoy and just dive in. You won't be sorry. Go to breadbeckers.com.   You can find a lot of information. Go to our YouTube channel, Bread Beckers YouTube channel. Lots of videos and how-tos and classes, our getting started classes on there.   There's a couple of videos, a basic list of getting started items where I explain to you the hard wheat, the soft wheat, the red wheat, the white wheat, and those things. And I highly recommend, it's a long video, it's three and a half hours long, but it's called Real Bread, the Staff of Life. You can watch it in segments.   Pause me if you need to come back later, but it's very profound information. It's 30 years of studying and research and gleaning the scriptures and science and textbooks. And then Instagram, follow us on Facebook and Instagram.   And then of course, Sue's Healthy Minutes podcast. You will be blessed by all the information there as well as the testimonies that are shared.   Laura Dugger: (1:01:00 - 1:01:19) Incredible. We'll add all of those links in the show notes for today's episode. And Sue, as you remember last time, we are called The Savvy Sauce because savvy is synonymous with practical knowledge or insight.   And so, as my final question for you again today, what is your savvy sauce?   Sue Becker: (1:01:19 - 1:04:32) So what I want to encourage people today is seek the truth. Use your common sense that God has given you. I want to read a quote by a doctor that promotes healthy living, but I want you to listen to what he says.   Here's the quote. “Damage to the gastrointestinal tract from the overuse of antibiotics, anti-inflammatory drugs like Advil or Aleve, acid blocking drugs, we talked about that last time, like Prilosec or Nexium, combined with our low fiber, high sugar diet leads to the development of celiac disease and gluten intolerance or sensitivity and the resultant inflammation.” Did you hear that?   I absolutely agree with that. All those things cause damage to the gastrointestinal tract and lead to allergies and things like that. “This is why,” now there's where I want you to listen and use your common sense.   “This is why the elimination of gluten can be a powerful way to prevent and reverse this and many other chronic diseases.” Next sentence. “The biggest problem is wheat, the major source of gluten in our diet.”   Did you hear wheat or gluten listed in his causes? No, you did not. He is making an illogical conclusion to his own truth that he just presented.   Wheat didn't cause that. Wheat can actually cure that. And you asked me about a verse that has meant so much to me and powerful, profound verse in the scripture, Deuteronomy 24:6.   In that scripture, it's the law. Sometimes you get bogged down in Deuteronomy. I will never forget when I stumbled, didn't stumble, but I was reading this verse and what God showed me.   In that chapter or in that verse, God gave a law for what you could take as a pledge when someone borrowed something from you. In those days, if someone was gonna borrow something, they would leave you with something of value of theirs as a pledge. I'm gonna return what I borrowed from you or I'm gonna pay you back or whatever.   Listen to God's law. He says, “Do not take a man's upper millstone as a pledge for you would be taking his life.” That is pretty profound.   Someone in the early 1900s took our milling stones, took our mills out of our home and we've been losing our health and our life ever since. Wheat is not the biggest problem. Wheat is the answer.   Freshly milled, of course. So contrary to popular belief, everything you read on the internet is not true. So, dig into God's word, find the discrepancy from what you're hearing in the world and what God's word says and let his truth rule and reign in your life.   That would be my advice.   Laura Dugger: (1:04:33 - 1:05:03) That is so good again, Sue, and thank you for getting mills back in our home and thank you for being my returning energetic and intelligent and faithful guest. You're so humble in your approach and you'r

#257:  Before the USDA organic seal existed, the movement was held together by trust, community… and the courage to confront fraud when it appeared. Bob Scowcroft, former executive director of CCOF and co-founder of OFRF, tells the inside story of the famous “carrot caper” - a scandal that forced the public, the press, and the state of California to take organic seriously. Bob also recalls the Alar apple crisis, Meryl Streep's pivotal advocacy moment, the messy path toward unified standards, the political fights in Washington, the role of Senator Leahy, and the moment the organic movement transformed into an organic industry.https://realorganicproject.org/bob-scowcroft-birth-organic-label-257The Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/directoryWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Jordan Sather and Nate Prince open this episode of MAHA News with personal MAHA wins and losses before moving into a packed week of health policy developments. The discussion centers on the CDC's sweeping reduction of the childhood vaccine schedule, including the removal of dozens of doses, the return of shared clinical decision-making, and calls for placebo-controlled randomized trials. The hosts react to statements from RFK Jr., HHS officials, and media coverage framing the changes as historic, while unpacking questions around liability, state responses, and long-term implications. The episode also dives into the newly released dietary guidelines and the inverted food pyramid, emphasizing real food, reduced ultra-processed consumption, and how these changes will affect school lunches, SNAP, and military meals. Additional segments touch on pesticide manufacturer immunity, Supreme Court considerations, gut health, sugar addiction, and practical lifestyle shifts, with live chat engagement woven throughout as the show closes.

Today, we're talking about an ICE agent fatally shooting a Minneapolis woman; the USDA's new food pyramid; the Trump administration's threefold plan for Venezuela; and other top news for Friday, January 9th. Stay informed while remaining focused on Christ with The Pour Over. Looking to support us? You can choose to pay ⁠⁠⁠⁠here⁠⁠⁠⁠ Check out our sponsors! We actually use and enjoy every single one. Cru Wild Alaskan Safe House Project Gloo QAVA CCCU Filament Bible Upside Mosh LMNT Theology in the Raw Not Just Sunday Podcast Bible Gateway Plus

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In this episode of Talk Dirt To Me, Logan Hanks and Bobby Lee are packing their bags and heading west to California for the American Farm Bureau National Convention, where they'll be performing a live podcast on Saturday, January 10th representing everyday farmers on a national stage. You can live stream it at FB.org! It's at 3pm PST.  But this episode isn't about glitz. It's about reality. Logan breaks down what the farm economy really looks like heading into 2026, and it's not pretty. After putting pencil to paper, even with drastically cut input costs, reduced equipment expenses, and average yields, the profit margins are razor-thin, barely enough to keep most operations alive. This is the side of farming no one wants to talk about. The guys also tackle California agriculture, sharing why they have deep respect for the farmers who choose to stay and fight for food production in a state that has made it increasingly difficult to operate. Politics may be broken, but California farmers aren't giving up. Then things get even more interesting… There are strong rumblings of a large government farm payment coming this fall, and Logan and Bobby break down what it could mean. Finally, they wrap with listener questions, including one that's got people wondering: Can you legally list a friend as the operator of your farm for a year to reset USDA beginner loan eligibility? That question alone could change how some farms survive. The Made in America segment this week features Fill-Rite Nozzles — rugged, American-made equipment farmers depend on when it matters most. If you want the truth about American agriculture, not the press-release version, this episode delivers it. Go check out Agzaga! It is the ultimate online farm store. American owned and operated. Go check out their site and get what you need. Be sure to use the code TalkDirt20 to get $20 off your order of $50 or more! Visit them at: https://agzaga.com 

Chris Robinson of Robinson Ag Marketing helps us wrap up the week with analysis of the markets plus preview the USDA reports that will be released on Monday.See omnystudio.com/listener for privacy information.

The new food pyramid has finally arrived from the USDA and HHS alongside a a website titled realfood.gov and an HHS press release about the new guidance. Despite the attention paid to vegetables and fruit, the guidelines, which few ever read, suggest eating more meat and dairy. But these are two of the biggest industries in the United States and their products are scarcely eaten by the world's Blue Zones. We will explore in careful analysis each detail of the new guidelines and compare the bullet points to what we know about the healthiest and longest living people globally, including factors such as community and mindset. *The is the FREE archive, which includes advertisements. If you want an ad-free experience, you can subscribe below underneath the show description.WEBSITEFREE ARCHIVE (w. ads)SUBSCRIPTION ARCHIVE-X / TWITTERFACEBOOKINSTAGRAMYOUTUBERUMBLE-BUY ME A COFFEECashApp: $rdgable PAYPAL: rdgable1991@gmail.comRyan's Books: https://thesecretteachings.info - EMAIL: rdgable@yahoo.com / rdgable1991@gmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-secret-teachings--5328407/support.

On Food Talk with Dani Nierenberg, Dani speaks with Sara Farley, Vice President of the Global Food Portfolio at The Rockefeller Foundation. They discuss the intentionality and hope that's needed to build the future we want to see, food as a connector and act of love, and the idea that "systems change isn't so complicated that it's impossible." Plus, hear about what's in the new Dietary Guidelines for Americans, the concerning findings on household food insecurity from the USDA, the young people in Senegal who are returning from cities to pursue careers in agriculture, and predictions on what, and how, we'll be eating in 2026.  While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

In the 7 AM hour, Larry O’Connor and Bethany Mandel discussed: KEN CUCCINELLI INTERVIEW: Former Virginia attorney general discusses Homeland Security Secretary Kristi Noem's visit to Minnesota amid ICE deployments and the fatal shooting of a woman allegedly attacking agents. FOOD PYRAMID RESET: HHS and USDA unveil new Dietary Guidelines emphasizing real food, proteins, and healthy fats while criticizing processed foods, drawing backlash from critics. TRUMP HOUSING PROPOSAL: President Trump calls for banning large investors from buying single-family homes to improve affordability, with impacts on companies like Invitation Homes. Where to find more about WMAL's morning show: Follow Podcasts on Apple Podcasts, Audible and Spotify Follow WMAL's "O'Connor and Company" on X: @WMALDC, @LarryOConnor, @JGunlock, @PatricePinkfile, and @HeatherHunterDC Facebook: WMALDC and Larry O'Connor Instagram: WMALDC Website: WMAL.com/OConnor-Company Episode: Thursday, January 8, 2026 / 7 AM HourSee omnystudio.com/listener for privacy information.

Craig Turner of StoneX Group is our market analyst this afternoon and we discussed wheat market fundamentals and the potential for "bullish headlines" from USDA on Monday for corn and soybeans plus Oliver Sloup of BlueLine Futures shares perspective on cattle price action.See omnystudio.com/listener for privacy information.

We're starting off the new year with more CULTS. We dig into some local history to talk about Frank Sandford and The Holy Ghost and Us Society - a story of religious fanaticism, lawsuits, and a shocking amount of drama surrounding boats. Content Warning: This episode contains conversations about or mentions of child abuse, child death, illness, racism, death, mental illness, antisemitism, ableism, drowning, starvation, and imprisonment. Housekeeping- Books: Check out our previous book recommendations, guests' books, and more at spiritspodcast.com/books- Call to Action: Send in those urban legend emails as you head home for the holidays!- Submit Your Urban Legends Audio: Call us! 617-420-2344Sponsors- Cornbread Hemp, USDA-certified organic CBD products grown in Kentucky. Use code spirits for 25% off your order at cornbreadhemp.com Find Us Online- Website & Transcripts: spiritspodcast.com- Patreon: patreon.com/spiritspodcast- Merch: spiritspodcast.com/merch- Instagram: instagram.com/spiritspodcast- Bluesky: bsky.app/profile/spiritspodcast.com- Twitter: twitter.com/spiritspodcast- Tumblr: spiritspodcast.tumblr.comCast & Crew- Co-Hosts: Julia Schifini and Amanda McLoughlin- Editor: Bren Frederick- Music: Brandon Grugle, based on "Danger Storm" by Kevin MacLeod- Artwork: Allyson Wakeman- Multitude: multitude.productionsAbout UsSpirits is a boozy podcast about mythology, legends, and folklore. Every episode, co-hosts Julia and Amanda mix a drink and discuss a new story or character from a wide range of places, eras, and cultures. Learn brand-new stories and enjoy retellings of your favorite myths, served over ice every week, on Spirits.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this first episode of the Heart of Rural America podcast for 2026, host Amanda Radke reconnects with her friend Calli Thorne, a ranch mom, entrepreneur, and fellow speaker. They discuss the challenges and rewards of operating a USDA federally-inspected beef plant named Yellowstone River Beef, their experiences in the cattle industry, and the importance of a positive mindset in overcoming business obstacles. Calli shares her strategies for balancing multiple responsibilities, including motherhood, business, and public speaking, by using a method of delegating or ditching tasks to focus on what truly matters. The episode delves into themes of entrepreneurship, leadership, and maintaining mental well-being while managing a busy, fulfilling life.00:00 Welcome to the Heart of Rural America00:34 Catching Up with Calli Thorne02:43 Challenges and Triumphs in the Beef Industry09:09 Balancing Business and Personal Life14:16 Mastering the Art of Saying No20:42 Empowering Women in Agriculture27:49 Final Thoughts and New Year MotivationShop Red Aspen: https://redaspenlove.com/pages/incentive?srsltid=AfmBOopNOkswz8PWWlG-dJfmkmIG30focRh90PpRD91xzZowMyvRnzNJ&pws=amandaradkePresented by Bid on Beef | CK6 Consulting | CK6 Source | Real Tuff Livestock Equipment | Redmond RealSalt | Dirt Road Radio | All American Angus Beef | Radke Land & CattleUse code RADKE for $10 off your next All American Angus Beef order at www.BidOnBeef.comSave on Redmond Real Salt with code RADKE at https://shop.redmondagriculture.com/Check out Amanda's agricultural children's books here: https://amandaradke.com/collections/amandas-booksLearn more about Bulletproofing Your Direct-To-Consumer Beef Enterprise: https://amandaradke.com/products/bulletproof-your-beef-business

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Your Nebraska Update headlines for today, Jan. 6, include: four measles cases are now confirmed in Platte County, Nebraska lawmakers open 2026 legislative session facing tight budget that could limit new policy initiatives across multiple issue areas, Governor Pillen says Nebraska is improving its readiness for economic and security impacts tied to potential conflict in the Pacific, University of Nebraska-Lincoln Chancellor Rodney Bennett announces he will resign, federal farm aid payments begin rolling out under new USDA program as producers report deep financial losses, Nebraska voter coalition launches constitutional amendment effort aimed at protecting voter-approved laws.

The latest federal hog inventory report shows modest changes in U.S. hog numbers, underscoring continued uncertainty for pork producers heading into the new year. USDA data indicates that total hog and pig inventories are slightly higher than a year ago, while the breeding herd remains relatively stable. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Send us a textIt's Ringside's 300th Episode and to celebrate Danielle and Jon talk about the journey, Jon put together a little mantage and they kick off the celebration to talk to Krista Senn-Meyers of Kastdemur's Dairy Goats to discuss what it takes to improve each generation of goat and how she never waivers!Kastdemur's Dairy Goatswe have merch!leave a review!Savannah Cats for sale nearbyIwanna Savannah the #1 Savannah cat breeder in the USA offering Savanah kittens for sale

Listen to the SF Daily podcast for today, January 6, 2026, with host Lorrie Boyer. These quick and informative episodes cover the commodity markets, weather, and the big things happening in agriculture each morning. Commodities are not showing significant buying or selling pressure, with markets positioning ahead of the USDA's upcoming reports. South American weather is mixed, with Brazilian soybean values firming despite harvest. China is rumored to have booked US soybean cargoes, with soybean inspections up to 980,518 metric tons. Cattle futures are rebounding, with renewed consumer interest in beef. Winter weather advisories are issued for parts of Wisconsin and Michigan, with freezing rain expected. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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The first AgNet News Hour of 2026 opened with a wide-ranging conversation on agriculture, food policy, and accountability, as Nick Papagni, “the Ag Meter”, and Lorrie Boyer set the tone for a year expected to bring major change. From rising costs and labor challenges to food regulation and taxpayer transparency, the discussion reflected growing frustration among farmers, families, and small businesses across California and beyond. A central focus of the program was a powerful and personal interview with Erin Krier, Professor of Agriculture at Allan Hancock College, who shared how artificial food dyes dramatically affected her son's behavior during early childhood. Erin explained that her son experienced extreme hyperactivity, aggression, and loss of impulse control—symptoms that completely changed once artificial food dyes, flavors, and certain preservatives were removed from his diet. The improvement was immediate and unmistakable, reinforcing research that links synthetic dyes—many petroleum-based—to behavioral issues in children. Krier emphasized that these additives often remain in the body for days, continuing to affect the brain even after consumption stops. She offered practical advice for parents, including reading labels carefully, preparing food ahead of time, managing treats at school and social events, and using resources like the Feingold Association to identify safer food options. She also pointed out that Europe has already taken action on artificial dyes, making the current U.S. push—supported by RFK Jr.—long overdue. Beyond food dyes, the show tackled broader policy concerns shaping agriculture in 2026. Papagni and Boyer discussed rising minimum wage pressures, automation in fast food and agriculture, and the strain these costs place on small businesses. They also highlighted new USDA actions aimed at tightening oversight on grants and programs to curb fraud, particularly within SNAP and other taxpayer-funded initiatives. Protecting U.S. farmland from foreign ownership and ensuring national food security were underscored as growing priorities. The episode closed with discussion on livestock trucking regulations, water storage challenges after another strong snowpack year, and the need for common-sense infrastructure solutions to support farmers. Throughout the show, one message was clear: agriculture, food, and family health are deeply connected, and decisions made now will shape the future for years to come. This episode delivers insight every farmer, parent, and ag professional should hear—and the full interview with Erin Krier provides eye-opening detail that goes far beyond headlines.

Send us a textThis conversation provides a detailed overview of the Farmer Bridge Assistance Program (FBA) initiated by the USDA, outlining the payment structure, eligibility criteria, and future funding possibilities. Brian Grete discusses the specifics of the program, including payment rates, application processes, and the expected timeline for payments, while also addressing the potential for additional funding from Congress.Stay Connectedhttps://www.commstock.com/https://www.facebook.com/CommStockInvestments/https://www.youtube.com/channel/UClP8BeFK278ZJ05NNoFk5Fghttps://www.linkedin.com/company/commstock-investments/

USDA meteorologist Brad Rippey has a look at the forecast for January 6-12. USDA Radio NewslineSee omnystudio.com/listener for privacy information.

Effects continue due to a surprising USDA report in August reflecting the size of the 2025 corn crop. Rod Bain with USDA has the story. USDA Radio NewslineSee omnystudio.com/listener for privacy information.

Dr. DebWhat if I told you that the stomach acid medication you’re taking for heartburn is actually causing the problem it’s supposed to solve that your doctor learned virtually nothing about nutrition, despite spending 8 years in medical school. That the very system claiming to heal you was deliberately designed over a hundred years ago by an oil tycoon, John D. Rockefeller, to create lifelong customers, not healthy people. Last week a patient spent thousands of dollars on tests and treatments for acid reflux, only to discover she needed more stomach acid, not less. The medication keeping her sick was designed to do exactly that. Today we’re exposing the greatest medical deception in modern history, how a petroleum empire systematically destroyed natural healing wisdom turned medicine into a profit machine. And why the treatments, keeping millions sick were engineered that way from the beginning. This isn’t about conspiracy theories. This is a documented history that explains why you feel so lost about your own body’s needs welcome back to let’s talk wellness. Now the show where we uncover the root causes of chronic illness, explore cutting edge regenerative medicine, and empower you with the tools to heal. I’m Dr. Deb. And today we’re diving into how the Rockefeller Medical Empire systematically destroyed natural healing wisdom and replaced it with profit driven systems that keeps you dependent on treatments instead of achieving true health. If you or someone you love has been running to the doctor for every minor ailment, taking acid blockers that seem to make digestive problems worse, or feeling confused about basic body functions that our ancestors understood instinctively. This episode is for you. So, as usual, grab a cup of coffee, tea, or whatever helps you unwind. Settle in and let’s get started on your journey to reclaiming your health sovereignty all right. So here we are talking about the Rockefeller Medical Revolution. Now, what if your symptoms aren’t true diagnosis, but rather the predictable result of a medical system designed over a hundred years ago to create lifelong customers instead of healthy people. Now I learned this when I was in naturopathic school over 20 years ago. And it hasn’t been talked about a lot until recently. Recently. People are exposing the truth about what actually happened in our medical system. And today I want to take you back to the early 19 hundreds to understand how we lost the basic health wisdom that sustained humanity for thousands of years. Yes, I said that thousands of years. This isn’t conspiracy theory. This is documented history. That explains why you feel so lost when it comes to your own body’s needs. You know by the turn of the 20th century. According to meridian health Clinic’s documentation. Rockefeller controlled 90% of all petroleum refineries in America and through ownership of the Standard Oil Corporation. But Rockefeller saw an opportunity that went far beyond oil. He recognized that petrochemicals could be the foundation for a completely new medical system. And here’s what most people don’t know. Natural and herbal medicines were very popular in America during the early 19 hundreds. According to Staywell, Copper’s historical analysis, almost one half of medical colleges and doctors in America were practicing holistic medicine, using extensive knowledge from Europe and native American traditions. People understood that food was medicine, that the body had natural healing mechanisms, and that supporting these mechanisms was the key to health. But there was a problem with the Rockefeller’s business plan. Natural medicines couldn’t be patented. They couldn’t make a lot of money off of them, because they couldn’t hold a patent. Petrochemicals, however, could be patented, could be owned, and could be sold for high profits. So Rockefeller and Andrew Carnegie devised a systematic plan to eliminate natural medicine and replace it with petrochemical based pharmaceuticals and according to E. Richard Brown’s comprehensive academic documentation in Rockefeller, medicine men. Medicine, and capitalism in America. They employed the services of Abraham Flexner, who proceeded to visit and assess every single medical school in us and in Canada. Within a very short time of this development, medical schools all around the us began to collapse or consolidate. The numbers are staggering. By 1910 30 schools had merged, and 21 had closed their doors of the 166 medical colleges operating in 19 0, 4, a hundred 33 had survived by 1910 and a hundred 4 by 1915, 15 years later, only 76 schools of medicine existed in the Us. And they all followed the same curriculum. This wasn’t just about changing medical education. According to Staywell’s copper historical analysis. Rockefeller and Carnegie influenced insurance companies to stop covering holistic treatments. Medical professionals were trained in the new pharmaceutical model and natural solutions became outdated or forgotten. Not only that alternative healthcare practitioners who wanted to stay practicing in alternative medicine were imprisoned for doing so as documented by the potency number 710. The goal was clear, create a system where scientists would study how plants cure disease, identify which chemicals in the plants were effective and then recreate a similar but not identical chemical in the laboratory that would be patented. E. Richard Brown’s documents. The story of how a powerful professional elite gained virtual homogeny in the western theater of healing by effectively taking control of the ethos and practice of Western medicine. The result, according to the healthcare spending data, the United States now spends 17.6% of its Gdp on health care 4.9 trillion dollars in 2023, or 14,570 per person nearly twice as much as the average Oecd country. But it doesn’t focus on cure. But on symptoms, and thus creating recurring clients. This systematic destruction of natural medicine explains why today’s healthcare providers often seem baffled by simple questions about nutrition why they immediately reach for a prescription medication for minor ailments, and why so many people feel disconnected from their own body’s wisdom. We’ve been trained over 4 generations to believe that our bodies are broken, and that symptoms are diseases rather than messages, and that external interventions are always superior to supporting natural healing processes. But here’s what they couldn’t eliminate your body’s innate wisdom. Your digestive system still functions the same way it did a hundred years ago. Your immune system still follows the same patterns. The principles of nutrition, movement and stress management haven’t changed. We’ve just forgotten how to listen and respond. We’re gonna take a small break here and hear from our sponsor. When we come back. We’re gonna talk about the acid reflux deception, and why your cure is making you sicker, so don’t go away all right, welcome back. So I want to give you a perfect example of how Rockefeller medicine has turned natural body wisdom upside down, the treatment of acid, reflux, and heartburn. Every single day in my practice I see patients who’ve been taking acid blocker medications, proton pump inhibitors like prilosec nexium or prevacid for years, not for weeks, years, and sometimes even decades. They come to me because their digestive problems are getting worse, not better. They have bloating and gas and nutrition deficiencies. And we’re seeing many more increased food sensitivities. And here’s what’s happening in the Us. Most people often attribute their digestive problems to too much stomach acid. And they use medications to suppress the stomach acid, but, in fact symptoms of chronic acid, reflux, heartburn, or gerd, can also be caused by too little stomach acid, a condition called hyper. Sorry hypochlorhydria normal stomach acid has a Ph level of one to 2, which is highly acidic. Hydrochloric acid plays an important role in your digestion and your immunity. It helps to break down proteins and absorb essential nutrients, and it helps control viruses and bacteria that might otherwise infect your stomach. But here’s the crucial part that most people don’t understand, and, according to Cleveland clinic, your stomach secretes lower amounts of hydrochloric acid. As you age. Hypochlorhydria is more common in people over the age of 40, and even more common over the age of 65. Webmd states that the stomach acid can produce less acid as a result of aging and being 65 or older is a risk factor for developing hypochlorhydria. We’ve been treating this in my practice for a long time. It’s 1 of the main foundations that we learn as naturopathic practitioners and as naturopathic doctors, and there are times where people need these medications, but they were designed to be used short term not long term in a 2,013 review published in Medical News today, they found that hypochlorhydria is the main change in the stomach acid of older adults. and when you have hypochlorydria, poor digestion from the lack of stomach, acid can create gas bubbles that rise into your esophagus or throat, carrying stomach acid with them. You experience heartburn and assume that you have too much acid. So you take acid blockers which makes the underlying problem worse. Now, here’s something that will shock you. PPI’s protein pump inhibitors were originally studied and approved by the FDA for short-term use only according to research published in us pharmacists, most cases of peptic ulcers resolve in 6 to 8 weeks with PPI therapy, which is what these medications were created for. Originally the American family physician reports that for erosive esophagitis. Omeprazole is indicated for short term 4 to 8 weeks. That’s it. Treatment and healing and done if needed. An additional 4 to 8 weeks of therapy may be considered and the University of Minnesota College of Pharmacy, States. Guidelines recommended a treatment duration of 8 weeks with standard once a day dosing for a PPI for Gerd. The Canadian family physician, published guidelines where a team of healthcare professionals recommended prescribing Ppis in adults who suffer from heartburn and who have completed a minimum treatment of 4 weeks in which symptoms were relieved. Yet people are taking these medications for years, even decades far beyond their intended duration of use and a study published in Pmc. Found that the threshold for defining long-term PPI use varied from 2 weeks to 7 years of PPI use. But the most common definition was greater than one year or 6 months, according to the research in clinical context, use of Ppis for more than 8 weeks could be reasonably defined as long-term use. Now let’s talk about what these acid blocker medications are actually doing to your body when used. Long term. The research on long term PPI use is absolutely alarming. According to the comprehensive review published in pubmed central Pmc. Long-term use of ppis have been associated with serious adverse effects, including kidney disease, cardiovascular disease fractures because you’re not absorbing your nutrients, and you’re being depleted. Infections, including C. Diff pneumonia, micronutrient deficiencies and hypomagnesium a low level of magnesium anemia, vitamin, b, deficiency, hypocalcemia, low calcium, low potassium. and even cancers, including gastric cancer, pancreatic cancer, colorectal cancer. And hepatic cancer and we are seeing all of these cancers on a rise, and we are now linking them back to some of these medications. Mayo clinic proceedings published research showing that recent studies regarding long-term use of PPI medication have noted potential adverse effects, including risks of fracture, pneumonia, C diff, which is a diarrhea. It’s a bacteria, low magnesium, low b 12 chronic kidney disease and even dementia. And a 2024 study published in nature communications, analyzing over 2 million participants from 5 cohorts found that PPI use correlated with increased risk of 15 leading global diseases, such as ischemic heart disease. Diabetes, respiratory infections, chronic kidney disease. And these associations showed dose response relationships and consistency across different PPI types. Now think about this. You take a medication for heartburn that was designed for 4 to 8 weeks of use, and when used long term, it actually increases your risk of life, threatening infections, kidney disease, and dementia. This is the predictable result of suppressing a natural body function that exists for important reasons. Hci plays a key role in many physiological processes. It triggers, intestinal hormones, prepares folate and B 12 for absorption, and it’s essential for absorption of minerals, including calcium, magnesium, potassium, zinc, and iron. And when you block acid production, you create a cascade of nutritional deficiencies and immune system problems that often manifest as seemingly unrelated health issues. So what’s the natural approach? Instead of suppressing stomach acid, we need to support healthy acid production and address the root cause of reflux healthcare. Providers may prescribe hcl supplements like betaine, hydrochloric acid. Bhcl is what it’s called. Sometimes it’s called betaine it’s often combined with enzymes like pepsin or amylase or lipase, and it’s used to treat hydrochloric acid deficiency, hypochlorhydria. These supplements can help your digestion and sometimes help your stomach acid gradually return back to normal levels where you may not need to use them all the time. Simple strategies include consuming protein at the beginning of the meal to stimulate Hcl production, consume fluids separately at least 30 min away from meals, if you can, and address the underlying cause like chronic stress and H. Pylori infections. This is such a sore subject for me. So many people walk around with an H. Pylori infection. It’s a bacterial infection in the stomach that can cause stomach ulcers, causes a lot of stomach pain and burning. and nobody is treating the infection. It’s a bacterial infection. We don’t treat this anymore with antibiotics or antimicrobials. We treat it with Ppis. But, Ppis don’t fix the problem. You have to get rid of the bacteria once the bacteria is gone, the gut lining can heal. Now it is a common bacteria. It can reoccur quite frequently. It’s highly contagious, so you can pick it up from other people, and it may need multiple courses of treatment over a person’s lifetime. But you’re actually treating the problem. You’re getting rid of the bacteria that’s creating the issue instead of suppressing the acid. That’s not fixing the bacteria which then leads to a whole host of other problems that we just talked about. There are natural approaches to increase stomach acid, including addressing zinc deficiency. And since the stomach uses zinc to produce Hcl. Taking probiotics to help support healthy gut bacteria and using digestive bitters before meals can be really helpful. This is exactly what I mean about reclaiming the body’s wisdom. Instead of suppressing natural functions, we support them instead of creating drug dependency, we restore normal physiology. Instead of treating symptoms indefinitely, we address the root cause and help the body heal itself. In many cultures. Bitters is a common thing to use before or after a meal. But yet in the American culture we don’t do that anymore. We’ve not passed on that tradition. So very few people understand how to use bitters, or what bitters are, or why they’re important. And these basic things that can be used in your food and cooking and taking could replace thousands of dollars of medication that you don’t really need. That can create many more problems along the way. Now, why does your doctor know nothing about nutrition. Well, I want to address something that might shock you all. The reason your doctor seems baffled when you ask about nutrition isn’t because they’re not intelligent. It’s because they literally never learned this in medical school statistics on nutritional education in medical schools are staggering and help explain why we have such a health literacy crisis in America. According to recent research published in multiple academic journals, only 27% of Us. Medical schools actually offer students. The recommended 25 h of nutritional training across 4 years of medical school. That means 73% of the medical schools don’t even meet the minimum standards set in 1985. But wait, it gets worse. A 2021 survey of medical schools in the Us. And the Uk. Found that most students receive an average of only 11 h of nutritional training throughout their entire medical program. and another recent study showed that in 2023 a survey of more than a thousand Us. Medical students. About 58% of these respondents said they received no formal nutritional education while in medical school. For 4 years those who did averaged only 3 h. I’m going to say this again because it’s it’s huge 3 h of nutritional education per year. So let me put this in perspective during 4 years of medical school most students spend fewer than 20 h on nutrition that’s completely disproportionate to its health benefits for patients to compare. They’ll spend hundreds of hours learning about pharmaceutical interventions, but virtually no time learning how food affects health and disease. Now, could this be? Why, when we talk about nutrition to lower cholesterol levels or control your diabetes, they blow you off, and they don’t answer you. It’s because they don’t understand. But yet what they’ll say is, people won’t change their diet. That’s why you have to take medication. That’s not true. I will tell you. I work with people every single day who are willing to change their diet. They’re just confused by all the information that’s out there today about nutrition. And what diet is the right diet to follow? Do I do, Paleo? Do I do? Aip? Do I do carnivore? Do I do, Keto? Do I do? Low carb? There’s so many diets out there today? It’s confusing people. So I digress. But let’s go back. So here’s the kicker. The limited time medical students do spend on nutrition office often focuses on nutrients think proteins and carbohydrates rather than training in topics such as motivational interviewing or meal planning, and as one Stanford researcher noted, we physicians often sound like chemists rather than counselors who can speak with patients about diet. Isn’t that true? We can speak super high level up here, but we can’t talk basics about nutrition. And this explains why only 14% of the physicians believe they were adequately trained in nutritional counseling. Once they entered practice and without foundational concepts of nutrition in undergrad work. Graduate medical education unsurprisingly falls short of meeting patients, needs for nutritional guidance in clinical practice, and meanwhile diet, sensitive chronic diseases continue to escalate. Although they are largely preventable and treatable by nutritional therapies and dietary. Lifestyle changes. Now think about this. Diet. Related diseases are the number one cause of death in the Us. The number one cause. Yet many doctors receive little to no nutritional education in medical school, and according to current health statistics from 2017 to march of 2020. Obesity prevalence was 19.7% among us children and adolescents affecting approximately 14.7 million young people. About 352,000 Americans, under the age of 20, have been diagnosed with diabetes. Let me say this again, because these numbers are astounding to me. 352,000 Americans, under the age of 20, have been diagnosed with diabetes with 5,300 youth diagnosed with type, 2 diabetes annually. Yet the very professionals we turn to for health. Guidance were never taught how food affects these conditions and what drug has come to the rescue Glp. One S. Ozempic wegovy. They’re great for weight loss. They’re great for treating diabetes. But why are they here? Well, these numbers are. Why, they’re here. This is staggering to put 352,000 Americans under the age of 20 on a glp, one that they’re going to be on for the rest of their lives at a minimum of $1,200 per month. All we have to do is do the math, you guys, and we can see exactly what’s happening to our country, and who is getting rich, and who is getting the short end of the stick. You’ve become a moneymaker to the pharmaceutical industry because nobody has taught you how to eat properly, how to live, how to have a healthy lifestyle, and how to prevent disease, or how to actually reverse type 2 diabetes, because it’s reversible in many cases, especially young people. And we do none of that. All we do is prescribe medications. Metformin. Glp, one for the rest of your life from 20 years old to 75, or 80, you’re going to be taking medications that are making the pharmaceutical companies more wealth and creating a disease on top of a disease on top of a disease. These deficiencies in nutritional education happen at all levels of medical training, and there’s been little improvement, despite decades of calls for reform. In 1985, the National Academy of Sciences report that they recommended at least 25 h of nutritional education in medical school. But a 2015 study showed only 29% of medical schools met this goal, and a 2023 study suggests the problem has become even worse. Only 7.8% of medical students reported 20 or more hours of nutritional education across all 4 years of medical school. This systemic lack of nutrition, nutritional education has been attributed to several factors a dearth of qualified instructors for nutritional courses, since most physicians do not understand nutrition well enough to teach it competition for curriculum time, with schools focusing on pharmaceutical interventions rather than lifestyle medicine and a lack of external incentives that support schools, teaching nutrition. And ironically, many medical schools are part of universities that have nutrition departments with Phd. Trained professors who could fill this gap by teaching nutrition in medical schools but those classes are often taught by physicians who may not have adequate nutritional training themselves. This explains so much about what I see in my practice. Patients come to me confused and frustrated because their primary care doctors can’t answer basic questions about how food affects their health conditions. And these doctors aren’t incompetent. They simply were never taught this information. And the result is that these physicians graduate, knowing how to prescribe medications for diabetes, but not how dietary changes can prevent or reverse it. They can treat high blood pressure with pharmaceuticals, but they may not know that specific nutritional approaches can be equally or more effective. This isn’t the doctor’s fault. It’s the predictable result of medical education systems that was deliberately designed to focus on patentable treatments rather than natural healing approaches. And remember this traces back to the Rockefeller influence on medical education. You can’t patent an apple or a vegetable. But you can patent a drug now. Why can’t we trust most medical studies? Well this just gets even better. I need to address something that’s crucial for you to understand as you navigate health information. Why so much of the medical research you hear about in the news is biased, and why peer Review isn’t the gold standard of truth you’ve been told it is. The corruption in medical research by pharmaceutical companies is not a conspiracy theory. It’s well documented scientific fact, according to research, published in frontiers, in research, metrics and analytics. When pharmaceutical and other companies sponsor research, there is a bias. A systematic tendency towards results serving their interests. But the bias is not seen in the formal factors routinely associated with low quality science. A Cochrane Review analyzed 75 studies of the association between industry, funding, and trial results, and these authors concluded that trials funded by a drug or device company were more likely to have positive conclusions and statistically significant results, and that this association could not be explained by differences in risk of bias between industry and non-industry funded trials. So think about that. According to the Cochrane collaboration, industry funding itself should be considered a standard risk of bias, a factor in clinical trials. Studies published in science and engineering ethics show that industry supported research is much more likely to yield positive outcomes than research with any other sponsorship. And here’s how the bias gets introduced through choice of compartor agents, multiple publications of positive trials and non-publication of negative trials reinterpreting data submitted to regulatory agencies, discordance between results and conclusions, conflict of interest leading to more positive conclusions, ghostwriting and the use of seating trials. Research, published in the American Journal of Medicine. Found that a result favorable to drug study was reported by all industry, supported studies compared with two-thirds of studies, not industry, supported all industry, supported studies showed favorable results. That’s not science that’s marketing, masquerading as research. And according to research, published in sciencedirect the peer review system which we’re told ensures quality. Science has a major limitation. It has proved to be unable to deal with conflicts of interest, especially in big science contexts where prestigious scientists may have similar biases and conflicts of interest are widely shared among peer reviewers. Even government funded research can have conflicts of interest. Research published in pubmed States that there are significant benefits to authors and investigators in participating in government funded research and to journals in publishing it, which creates potentially biased information that are rarely acknowledged. And, according to research, published in frontiers in research, metrics, and analytics, the pharmaceutical industry has essentially co-opted medical knowledge systems for their particular interests. Using its very substantial resources. Pharmaceutical companies take their own research and smoothly integrate it into medical science. Taking advantage of the legitimacy of medical institutions. And this corruption means that much of what passes for medical science is actually influenced by commercial interests rather than pursuant of truth. Research published in Pmc. Shows that industry funding affects the results of clinical trials in predictable directions, serving the interests of the funders rather than the patients. So where can we get this reliable, unbiased Health information, because this is critically important, because your health decisions should be based on the best available evidence, not marketing disguised as science. And so here are some sources that I recommend for trustworthy health and nutritional information. They’re independent academic sources. According to Harvard Chan School of public health their nutritional, sourced, implicitly states their content is free from industry, influence, or support. The Linus Pauling Institute, Micronutrient Information Center at Oregon State University, which, according to the Glendale Community college Research Guide provides scientifically accurate information about vitamins, minerals, and other dietary factors. This Institute has been around for decades. I’ve used it a lot. I’ve gotten a lot of great information from them. Very, very trustworthy. According to the Glendale Community College of Nutrition Resource guide Tufts, University of Human Nutritional Research Center on aging is one of 6 human nutrition research centers supported by the United States Department of Agriculture, the Usda. Their peer reviewed journals with strong editorial independence though you must still check funding resources. And how do you evaluate this information? Online? Well, according to medlineplus and various health literacy guides when evaluating health information medical schools and large professional or nonprofit organizations are generally reliable sources, but remember, it is tainted by the Rockefeller method. So, for example, the American College of cardiology. Excuse me. Professional organization and the American Heart Institute a nonprofit are both reliable sources. Sorry about that of information on heart health and watch out for ads designed to look like neutral health information. If the site is funded by ads they should be clearly marked as advertisements. Excuse me, I guess I’m talking just a little too much now. So when the fear of medicine becomes deadly. Now, I want to address something critically important that often gets lost in conversations about health, sovereignty, and questioning the medical establishment. And while I’ve spent most of this episode explaining how the Rockefeller medical system has created dependency and suppressed natural healing wisdom. There’s a dangerous pendulum swing happening that I see in my practice. People becoming so fearful of pharmaceutical interventions that they refuse lifesaving treatments when they’re genuinely needed. This is where balance and clinical judgment become absolutely essential. Yes, we need to reclaim our basic health literacy and reduce our dependency on unnecessary medical interventions. But there are serious bacterial infections that require immediate antibiotic treatment, and the consequences of avoiding treatment can be devastating or even fatal. So let me share some examples from research that illustrate when antibiotic fear becomes dangerous. Let’s talk about Lyme disease, and when natural approaches might not be enough. The International Lyme Disease Association ilads has conducted extensive research on chronic lyme disease, and their findings are sobering. Ileds defines chronic lyme disease as a multi-system illness that results from an active and ongoing infection of pathogenic members of the Borrelia Brdorferi complex. And, according to ilads research published in their treatment guidelines, the consequences of untreated persistent lyme infection far outweigh the potential consequences of long-term antibiotic therapy in well-designed trials of antibiotic retreatment in patients with severe fatigue, 64% in the treatment arm obtained clinically significant and sustained benefit from additional antibiotic therapy. Ilas emphasizes that cases of chronic borrelia require individualized treatment plans, and when necessary antibiotic therapy should be extended their research demonstrates that 20 days of prophylactic antibiotic treatment may be highly effective for preventing the onset of lyme disease. After known tick bites and patients with early Lyme disease may be best served by receiving 4 to 6 weeks of antibiotic therapy. Research published in Pmc. Shows that patients with untreated infections may go on to develop chronic, debilitating, multisystem illnesses that is difficult to manage, and numerous studies have documented persistent Borrelia, burgdorferi infection in patients with persistent symptoms of neurological lyme disease following short course. Antibiotic treatment and animal models have demonstrated that short course. Antibiotic therapy may fail to eradicate lyme spirochetes short course is a 1 day. One pill treatment of doxycycline. Or less than 20 days of antibiotics, is considered a short course. It’s not long enough to kill the bacteria. The bacteria’s life cycle is about 21 days, so if you don’t treat the infection long enough, the likelihood of that infection returning is significant. They’ve also done studies in the petri dish, where they show doxycycline being put into a petri dish with active lyme and doxycycline does not kill the infection, it just slows the replication of it. Therefore, using only doxycycline, which is common practice in lyme disease may not completely eradicate that infection for you. So let’s talk about another life threatening emergency. C. Diff clostridia difficile infection, which represents another example where antibiotic treatment is absolutely essential, despite the fact that C diff itself is often triggered by antibiotic use. According to Cleveland clinic C. Diff is estimated to cause almost half a million infections in the United States each year, with 500,000 infections, causing 15,000 deaths each year. Studies reported by Pmc. Found thirty-day Cdi. Mortality rates ranging from 6 to 11% and hospitalized Cdi patients have significantly increased the risk of mortality and complications. Research published in Pmc shows that 16.5% of Cdi patients experience sepsis and that this increases with reoccurrences 27.3% of patients with their 1st reoccurrence experience sepsis. While 33.1% with 2 reoccurrences and 43.2% with 3 or more reoccurrences. Mortality associated with sepsis is very high within hospital 30 days and 12 month mortality rates of 24%, 30% and 58% respectively. According to the Cdc treatment for C diff infection usually involves taking a specific antibiotic, such as vancomycin for at least 10 days, and while this seems counterintuitive, treating an antibiotic associated infection with more antibiotics. It’s often lifesaving. Now let’s talk about preventing devastating complications. Strep throat infections. Provide perhaps the clearest example of when antibiotic treatment prevents serious long-term consequences, and, according to Mayo clinic, if untreated strep throat can cause complications such as kidney inflammation and rheumatic fever. Rheumatic fever can lead to painful and inflamed joints, and a specific type of rash of heart valve damage. We also know that strep can cause pans pandas, which is a systemic infection, often causing problems with severe Ocd. And anxiety and affecting mostly young people. The research is unambiguous. According to the Cleveland clinic. Rheumatic fever is a rare complication of untreated strep, throat, or scarlet fever that most commonly affects children and teens, and in severe cases it can lead to serious health problems that can affect your child’s heart. Joints and organs. And research also shows that the rate of development of rheumatic fever in individuals with untreated strep infections is estimated to be 3%. The incidence of reoccurrence with a subsequent untreated infection is substantially greater. About 50% the rate of development is far lower in individuals who have received antibiotic treatment. And according to the World health organization, rheumatic heart disease results from the inflammation and scarring of the heart valves caused by rheumatic fever, and if rheumatic fever is not treated promptly, rheumatic heart disease may occur, and rheumatic heart disease weakens the valves between the chambers of the heart, and severe rheumatic heart disease can require heart surgery and result in death. The who states that rheumatic heart disease remains the leading cause of maternal cardiac complications during pregnancy. And additionally, according to the National Kidney foundation. After your child has either had throat or skin strep infection, they can develop post strep glomerial nephritis. The Strep bacteria travels to the kidneys and makes the filtering units of the kidneys inflamed, causing the kidneys to be able to unable or less able to fill and filter urine. This can develop one to 2 weeks after an untreated throat infection, or 3 to 4 weeks after an untreated skin infection. We need to find balance. And here’s what I want you to understand. Questioning the medical establishment and developing health literacy doesn’t mean rejecting all medical interventions. It means developing the wisdom to know when they’re necessary and lifesaving versus when they’re unnecessary and potentially harmful. When I see patients with confirmed lyme disease, serious strep infections or life. Threatening conditions like C diff. I don’t hesitate to recommend appropriate therapy but I also work to support their overall health address, root causes, protect and restore their gut microbiome and help them recover their natural resilience. The goal isn’t to avoid all medical interventions. It’s to use them wisely when truly needed, while simultaneously supporting your body’s inherent healing capacity and addressing the lifestyle factors that created the vulnerability. In the 1st place. All of this can be extremely overwhelming, and it can be frightening to understand or learn. But remember, the power that you have is knowledge. The more you learn about what’s actually happening in your health, in understanding nutrition. in learning what your body wants to be fed, and how it feels, and working with practitioners who are holistic in nature, natural, integrative, functional, whatever we want to call that these days. The more you can learn from them, the more control you have over your own health and what I would urge you to do is to teach your children what you’re learning. Teach them how to live a healthy lifestyle, teach them how to keep a clean environment. This is how we take back our own health. So thank you for joining me today on, let’s talk wellness. Now, if this episode resonated with you. Please share it with someone who could benefit from understanding how the Rockefeller medical system has shaped our approach to health, and how to reclaim your body’s wisdom while using medical care appropriately when truly needed. Remember, wellness isn’t just about feeling good. It’s about understanding your body, trusting its wisdom, supporting its natural healing capacity, and knowing when to seek appropriate medical intervention. If you’re ready to explore how functional medicine can help you develop this deeper health knowledge while addressing root causes rather than just managing symptoms. You can get more information from serenityhealthcarecenter.com, or reach out directly to us through our social media channels until next time. I’m Dr. Dab, reminding you that your body is your wisest teacher. Learn to listen, trust the process, use medical care wisely when needed, and take care of your body, mind, and spirit. Be well, and we’ll see you on the next episode.The post Episode 250 -The Great Medical Deception first appeared on Let's Talk Wellness Now.

Welcome back to Let's Chat Dairy by HighGround Dairy! HighGround's Alyssa Badger and Cara Murphy discuss this week in dairy markets. Subscribe so that you never miss an episode!  NEW from HighGround Dairy: US Dairy Markets & Fundamentals Course. Designed for professionals new to the dairy industry, this course demystifies what drives milk and dairy markets. Through practical explanations and real-world examples, you'll master milk pricing, domestic and global demand trends, and key USDA reports. Learn more and enroll today: highgrounddairy.com/education Listen on our website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠highgrounddairy.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠/podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Follow us on LinkedIn: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linkedin.com/company/highground-dairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Start your 30 Day Free Trial of HighGround Dairy's Market Intelligence here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠highgrounddairy.com/free-trial⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Find our contact information, social media profiles, recent reports, and more here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠linktr.ee/highgrounddairy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠This episode was produced and edited by HighGround Dairy's Becca Kelm.

This week's agriculture news covers USDA priorities for the year ahead, newly released commodity payment rates, and a drone ban that could impact farmers. We also take a closer look at the tools producers can use to help prevent New World screwworm from entering their herds. Agriculture headlines this week include what the USDA will be prioritizing in 2026, reports projecting a trade deficit this year, and an official report showing USDA has lost 18% of its workforce. Additional coverage includes lawmakers divided on whether a farm bill can be passed in 2026, a historic rail merger application being filed, and a study estimating the economic impact of a beef packing plant closure in Nebraska. Today's interview features Elanco Beef Technical Consultant Dr. M. Wayne Ayers, who discusses available tools and ongoing conversations around preventing New World screwworm, Asian longhorned tick, lice, and other parasites. Stay connected with us for more agriculture content on Instagram, TikTok, Facebook, and YouTube, along with our weekly videos!

Soybeans lead grains lower on heavy deliveries; China wheat cancellations show up in export sales report; USDA announces acreage payments for Bridge Program.

The USDA is accepting applications for its agribusiness trade mission to the Philippines, taking place April 13–16, 2026. U.S. exporters interested in exploring trade opportunities in the Philippines’ thriving market and rapidly growing economy must apply by Friday, January 9, 2026. NAFB News ServiceSee omnystudio.com/listener for privacy information.

The USDA’s Natural Resources Conservation Service announced the establishment of a “batching deadline” of January 15, 2026, for the first funding round of key conservation programs. NAFB News ServiceSee omnystudio.com/listener for privacy information.

*The payment rates are out for the Farmer Bridge Assistance program.  *USDA has had a quick response to last week's screwworm detection in northern Mexico.  *Trucking regulations have a big impact on livestock auction markets. *The outlook for row crops on the Texas High Plains looks similar to this past year.  *Farm labor is a continuing challenge for the Texas pork industry.  *New trade agreements are good news for U.S. corn growers.  *Farmers in the Texas Rolling Plains are trying to figure out what to do next.  *Feeding insulin resistant horses correctly is critical to their survival.

Every year, the staff of DTN Progressive Farmer spend time reflecting on the news that was and evaluating which stories did the most to shape producers' experience in the field, in the markets, and beyond. Given the non-stop flood of news this year, competition to make the list of the Top 10 Ag Stories of 2025 was particularly stiff. To walk us through the top stories, we're joined today by DTN Progressive Farmer Editor-in-Chief Greg Horstmeier. He'll talk to us about the reporting that stood out to him most in 2025, from dramatic policy changes affecting staffing and programs at USDA to a record-smashing corn crop and the tough market conditions that followed.We'll dig into the tariff story, and talk in depth about how it shaped nearly every decision farmers made. We'll also talk about cattle industry updates, and how the New World Screwworm story continues to shape the narrative.Then, we'll dive into a number of key policy stories, from the biofuels situation to the future of the Farm Bill. We'll also hear what stories Greg thinks will keep evolving in the new year, and what he'll be watching most closely going forward. 

What were some of the threats of farm animal disease this year and what did it mean for various parts of the livestock industry? Rod Bain with USDA has the story. USDA Radio NewslineSee omnystudio.com/listener for privacy information.

Listen to the SF Daily podcast for today, January 1, 2025, with host Lorrie Boyer. These quick and informative episodes cover the commodity markets, weather, and the big things happening in agriculture each morning. Grain futures declined yesterday as traders took profits ahead of the holiday weekend, while metals saw their strongest year since 1979. Dry conditions in Argentina, with no rain for two weeks, are a growing concern. Tensions escalated between China and Taiwan, and Russia and Ukraine continued to strike each other's export terminals. Live cattle futures strengthened, with spec traders holding a net long position of 94,868 contracts. USDA wholesale box beef prices dropped. The U.S. is expected to start January colder than normal, especially in the northern regions, influenced by La Niña. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bryan Doherty of Total Farm Marketing by Stewart-Peterson joins us to close out the marketing year and offer some optimistic perspective plus Todd Horwitz of bubbatrading.com is still concerned about the possibility of stagflation and USDA dropped some details on the bridge payments.See omnystudio.com/listener for privacy information.

There is notable comparison between the economies of crop and livestock growers over 2025. Rod Bain with USDA has the story. USDA Radio NewslineSee omnystudio.com/listener for privacy information.

What were some of the effects of outbreaks of Highly Pathogenic Avian Influenza in commercial poultry operations in 2025, and what is the outlook for year's end into 2026. Rod Bain with USDA has the story. USDA Radio NewslineSee omnystudio.com/listener for privacy information.

Send us a textWe chart how Ben Wolff scaled from short-term rentals to design-led outdoor resorts, sold into a public REIT, built a content-first marketing firm, and now launches a wellness agritourism brand near Miami called Baya. Clear tactics on funding, pricing, direct bookings and the partners that make it work.• founder-level partners who own execution and upside• debt and equity strategies across banks, CPACE, USDA and VCs• influencer barbell strategy and content-first marketing• 80 to 85% direct bookings as the North Star• manual revenue management beyond algorithm defaults• Onera's sale, expansion and Wimberley performance• Oasi's offer, ROAS mindset and client profile• Baya concept blending farm, wellness and jungle design• light, health-forward F&B and sleep technology• daily routines, AI workflows and energy management• singles and doubles until capital markets openSubscribe to Ben Wolff's newsletter via LinkedIn or Ben's instagram @IAm BenWolff. Onera Fredericksburg and Wimberly Property Websites Oasi Marketing & Advertising WebsiteNewbook - www.newbook.cloudInterested in learning more about Newbook? Book a software demonstration with one of their market consultants today and don't forget to mention you came from the Outdoor Hospitality Podcast to receive 15% off your Newbook subscription and your first month free. This offer is for Newbook Signature subscriptions only.This podcast is powered by Sage Outdoor Advisory the industry leaders in feasibility studies and appraisals. We work hard to bring you the best insights from top experts in this space- FREE OF CHARGE, all we ask is that you consider leaving us a positive review so we can keep the momentum growing. To leave a review go to the podcast home page and scroll down past some of the first episodes - we appreciate you!

*Congress has earmarked money to pay for electronic ID tags.  *Texas dairies produced more milk with more cattle last month.  *Texas Governor Greg Abbott announced an investment of $1.4 billion to improve rural health care across the state. *How much output per acre do organic cotton farmers produce?  *The annual Blacklands Income and Growth conference is next week in Central Texas. *USDA has released a new agricultural trade forecast.  *2026 brings a new year for Texas gardens and landscapes.  *Another medication has been approved for treatment and prevention of screwworms.  

2025 was a year of uncertainty, contradiction and recalibration for the hemp industry. In this year-end episode of the Lancaster Farming Industrial Hemp Podcast, host Eric Hurlock looks back on a season defined by policy whiplash, shifting definitions and hard conversations about what hemp is — and what it is not. From rumors of executive action and the collapse of intoxicating hemp loopholes to the rescheduling of marijuana and its ripple effects across agriculture, the year ended with more questions than answers. The episode revisits key voices from across the hemp landscape — policy advocates, farmers, processors, builders and researchers — and reflects on what the USDA data, federal decisions and on-the-ground realities revealed about the fiber, grain and building sectors. It's also a personal moment of reflection: Nearly 50 episodes, roughly 160 guests and a year spent listening closely to the people doing the slow work of building real hemp infrastructure. As the show heads into 2026, this episode pauses long enough to take stock — and to set the stage for what comes next. Get the Benton Shirt: https://smithandrogue.com/blog/the-benton-shirt-grown-and-sewn-in-usa Voices You Will Hear in This Episode Morris Beegle NoCo Hemp Expo Joy Beckerman Hemp Industries Association Chris Fontes High Spirits Cameron McIntosh Americhanvre Cast Hemp Morgan Tweet IND HEMP Jeremy Klettke Davis Hemp Farms Lynda Mugglestone University of Oxford Guy Carpenter Bear Fiber Andre West NC State Wilson College of Textiles Larry Smart Cornell University Trey Riddle IND HEMP Sandra Marquardt On the Mark Consulting Coleman Beale BastCore Satish Hodage YUJ Labs Ding Hongliang Hemp Fortex Maciej Kowalski Kombinat Konopny Dave Cook Tuscarora Mills Mark D'Sa Panda Biotech Joseph Carringer Canna Markets Group Micaela Machado Old Pueblo Hemp Co. Danny Desjarlais Lower Sioux Indian Community Matt Marino Homeland Hempcrete Steve Allin International Hemp Building Association Jacob Waddell Hemp Building Institute Thanks to our Sponsors IND HEMP indhemp.com Americhanvre Cast Hemp americhanvre.com King's AgriSeeds kingsagriseeds.com Forever Green hempcutter.com Sunray Hemp Palmer, Alaska National Hemp Association nationalhempassociation.org Hemp Education & Marketing Initiative (HEMI) hempinitiatives.org

Clinton Griffiths hosts AgDay: The agricultural trade deficit is forecast lower thanks to improving trade with China, farmers continue to wait on payment estimates from USDA, winter weather returns as ranchers prepare for cold season calving and Georgia Pecan growers struggle to recover.See omnystudio.com/listener for privacy information.

On the HAT Podcast C.J. Miller and Greg Allen have the news including a preview of the Fort Wayne Farm Show which is right around the corner, and a final rule from USDA that would update the nation's crop insurance and risk management system. In the Indiana Farm Forecast HAT Chief Meteorologist Ryan Martin calls for decreasing winds with possible movement away from the very cold temps, and Monday corn, soybean and wheat markets liquidated again, joining gold, silver and the stock market. Andy Eubank has settlements and John Zanker has market insights. It's all part of the #HATPodcast, made possible by First Farmers Bank & Trust - proudly serving local farms, families, and agribusiness for 140 years. Visit them online at FFBT.com to learn more.

The four rules of food safety should always be a consideration when putting out charcuterie boards for your holiday event, according to a USDA food safety expert. Rod Bain with USDA has the story. USDA Radio NewslineSee omnystudio.com/listener for privacy information.

*We have more time to prepare for the New World screwworm.   *USDA is not considering any additional aid for farmers.  *Texas teachers can sign up for a free accurate ag book. *How does the budget for organic cotton compare to conventional cotton?*Rural land sales were active this past fall.  *The U.S. has a new chief ag trade negotiator.  *The 64th annual Blackland Income Growth conference is coming up in Central Texas.  *As temperature gets colder, stress on cattle increases.  

Listen to the SF Daily podcast for today, December 30, 2025, with host Lorrie Boyer. These quick and informative episodes cover the commodity markets, weather, and the big things happening in agriculture each morning. The commodity complex is seeing consolidation in grain markets due to profit-taking in precious metals. The soy complex is recovering, and Argentina's crop conditions are deteriorating. USDA export inspections for corn, soybeans, and wheat were lower compared to the previous week and last year. Live cattle futures were mixed, with cash cattle trade expected to remain steady. Feeder cattle futures showed mixed results. The National Weather Service forecasts tranquil weather with milder temperatures across much of the country, except for the eastern two-thirds. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of the Farm4Profit Podcast, we sit down with Joe Kerns, a 30-year industry veteran and Iowa State University graduate who has worked across procurement, risk management, nutrition, hedging, livestock marketing, and operational benchmarking. Joe doesn't sugarcoat the situation—and his perspective raises uncomfortable but necessary questions about the future of U.S. agriculture, especially pork production.Joe explains why he believes the pork industry is on the brink of becoming “a serf to the packer,” tracing the roots back to the 1998 hog price collapse and the financial community's push for mandatory packer contracts. The result? The negotiated cash market has collapsed from roughly 17% in 2002 to around 1% today, leaving producers without meaningful price discovery and shifting risk almost entirely onto the farm.We also tackle the growing loss of faith in USDA reporting, including:Corn yield overestimations that led to bad marketing decisionsThe September 2024 hog supply miss that sent futures $20/head higherDeclining participation in USDA reports and what that means for accuracyHow flawed data distorts markets, hedging decisions, and producer confidenceBut this episode isn't just about problems—it's about opportunity.Joe outlines how producer-driven, anonymous data aggregation could flip the power dynamic back toward farmers. With enough participation, predictive analytics could unlock insights across genetics, nutrition, management, equipment, and animal health—turning farm data into a monetized advantage instead of a liability.We also explore:Why pork producers may actually be agriculture's quiet sustainability success storyHow efficiency gains from genetics and feed conversion are reshaping protein productionWhy beef prices are likely to remain elevated—and why politics are missing the pointThe hard reality behind renewable diesel, SAF, and global energy policyWhat happens to independent producers if nothing changesThis is a candid, data-driven conversation about power, control, and survival in modern agriculture—and why the next decade may determine whether independence remains viable at all. Want Farm4Profit Merch? Custom order your favorite items today!https://farmfocused.com/farm-4profit/ Don't forget to like the podcast on all platforms and leave a review where ever you listen! Website: www.Farm4Profit.comShareable episode link: https://intro-to-farm4profit.simplecast.comEmail address: Farm4profitllc@gmail.comCall/Text: 515.207.9640Subscribe to YouTube: https://www.youtube.com/channel/UCSR8c1BrCjNDDI_Acku5XqwFollow us on TikTok: https://www.tiktok.com/@farm4profitllc Connect with us on Facebook: https://www.facebook.com/Farm4ProfitLLC/ Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

With U.S. efforts to keep African Swine Fever away from our nation's pig herds, advice to travelers going to ASF free zones this holiday is do not bring pork back. Rod Bain with USDA has the story. USDA Radio NewslineSee omnystudio.com/listener for privacy information.

19 Minutes PodcastAs 2025 comes to a close and the calendar turns to 2026, Chris sits down with Jim McCormick of agmarket.net to walk through what grain producers should be watching right now. With year-end trading volume thin, basis behavior can get aggressive as elevators work through inventory and producers make financial adjustments, creating both opportunity and risk.Jim explains why soybean rallies may continue to attract selling pressure, especially with China's recent purchases coming in lighter than early expectations and Brazil shaping up for a strong crop. He outlines 10.80 as the upper end of the current trading range and discusses why unpriced bushels may need a plan if that level is tested. On corn, the conversation shifts to technicals after March futures broke a long-term downtrend, while still facing heavy resistance in the $4.50 to $4.60 zone given large projected ending stocks.The discussion also looks ahead to the upcoming USDA report, where yield and acreage adjustments could create volatility, and why delayed fund position data remains an important missing piece. South American weather, especially dryness concerns in southern Argentina, is another key factor to monitor. Chris and Jim also dig into cash flow pressure building toward spring, slower soybean selling compared to past years, and how larger lines of credit could force bushels to move.The conversation wraps with thoughts on 2026 marketing strategy, including why panic selling a crop more than a year out may not make sense, what price levels could justify forward selling corn, limited interest in 2026 soybeans so far, and why energy markets suggest patience when locking in fuel. Jim also shares lessons from 2025 that producers should carry forward, including knowing break-evens precisely, staying flexible, and being ready for faster market moves than in the past.

Logan and Bobby Lee close out the year with one hell of a story, the track hoe buyer from hell. Logan finally sells his Deere 200 excavator, but not before dealing with one of the most relentless, nit-picking, deal-almost-killing buyers you've ever heard of. If you've ever sold farm equipment or negotiated machinery, this story will feel painfully familiar. We also hit listener questions, including: Made-in-USA company suggestions we were shocked we hadn't already featured A powerful message explaining how putting your farm in your wife's name could unlock major USDA and FSA advantages And a separate insight on how taking a year off from filing a Schedule F could potentially let you start over as a Beginning Farmer and regain access to key benefits Logan also shares why he wonders if his New York Times interview will ever see the light of day.  Our Made-in-America spotlight this week is Mossberg Firearms, one of the most iconic American gun manufacturers still building tough, reliable firearms right here in the USA. This is our final episode of the year; gritty, honest, and exactly how Talk Dirt To Me does it. Go check out Agzaga! It is the ultimate online farm store. American owned and operated. Go check out their site and get what you need. Be sure to use the code TalkDirt20 to get $20 off your order of $50 or more! Visit them at: https://agzaga.com 

Hey Smarties! We're dropping into your feeds today to share this special coverage from Marketplace.For many people gathering around the table this holiday season, things feel a little different. Maybe it's the cost of ingredients that's on your mind, or cuts to USDA funding that have left your food bank running low. Or maybe it's the simple reality of a packed schedule — there's a lot to cook, and so little time. In this special from Marketplace, we bring listeners a collection of stories on the business and economics of food. Our reporters take us across the country to farms, home kitchens, and restaurants. We visit a refugee farmer in Houston, a chocolate-making lab in California, and stop for a bite at an award-winning restaurant in Portland.